Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven

Call number: LD2668 .T4 1985 B55 === Master of Science

Bibliographic Details
Main Author: Blomquist, Cindy Lou.
Published: 2015
Subjects:
Food > Effect of heat on.
Food > Vitamin content.
Food > Sensory evaluation.
Cooking (Pasta)
Cooking (Meat)
Cooking (Frozen foods)
Microwave cooking.
Cookbooks.
Masters theses
Online Access:http://hdl.handle.net/2097/27395

Internet

http://hdl.handle.net/2097/27395

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