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

An edition of Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven (1985)

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

By Cindy Lou Blomquist

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Publish Date

1985

Publisher

Kansas State University

Language

eng

Pages

106

Description:

This volume was digitized and made accessible online due to deterioration of the original print copy.

subjects: Food--Effect of heat on, Food--Vitamin content, Food--Sensory evaluation, Cooking (Pasta), Cooking (Meat), Cooking (Frozen foods), Microwave cooking, Cookbooks