The effect of various milks on the time-temperature relationships in baking custard, and on the quality of the product

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Bittner, Barbara Ann

Date Published: 1954

Subjects: Time study

Degree Level: Masters

Language: English

Pages: ix, 111 pages

Permalink: https://doi.org/doi:10.25335/xn3f-2247

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