An investigation into the application of powders and liquids to improve the colour, flavour, and texture of commercially produced beefburgers, particularly when cooked in a microwave oven.
Contributors: City of Manchester College of Higher Education. Department of Home Economics, Mathematics and Science.
Language: eng
Notes: Project submitted in partial fulfilment of B.Sc. (Hons) in Home Economics to City of Manchester College of Higher Education for validation by the University of Manchester, 1982.

Typescript.