Effects of hot-holding time and temperature on sensory quality and thiamin content of spaghetti and meat sauce
Publisher: Kansas State University
Published: 1984
Language: eng
Number of pages: 98
Subjects: Cooking (Pasta); Cooking (Meat); Food--Effect of heat on; Food--Sensory evaluation; Cookbooks
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.