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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
By Cindy Lou Blomquist
Thiamin content of three sources of corn and arepas as determined chemically and microbiologically
Thiamin content of three sources of corn and arepas as determined chemically and microbiologically
By Laura Lee Keller