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The effect of freezing on microscopic structure and palatability of French-fried potatoes
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The effect of freezing on microscopic structure and palatability of French-fried potatoes
Lyman, Shirley Catherine Marie
Name:
LYMANSHIRLEY1960.pdf
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5.244Mb
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The effect of freezing on microscopic structure and palatability of French-fried potatoes.pdf
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URI:
http://hdl.handle.net/1957/26441
Date:
1960-05-02
Description:
Graduation date: 1960
Advisor:
Mackey, Andrea
Subject:
Frozen vegetables
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Electronic Theses and Dissertations
Theses and Dissertations (Nutrition)
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