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