The effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beans

The effects of varieties, blanching techniques, and cooking methods on color, texture, and sensory characteristics of frozen green beans

Typescript (photocopy). === Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author: Young, Cherri Marisa
Language:en_US
Published: Kansas State University 2011
Subjects:
Cooking (Frozen foods) > Physiological effect
Microwave devices > Physiological effect
Beans > Processing > Physiological effect
Online Access:http://hdl.handle.net/2097/13062

Internet

http://hdl.handle.net/2097/13062

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