Effects of freezing and thawing on sensory quality and thiamin content of spaghetti and meat sauce after reheating in conventional or microwave oven
Publisher: Kansas State University
Published: 1985
Language: eng
Number of pages: 106
Subjects: Food--Effect of heat on; Food--Vitamin content; Food--Sensory evaluation; Cooking (Pasta); Cooking (Meat); Cooking (Frozen foods); Microwave cooking; Cookbooks
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.