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ndltd-OhioLink-oai-etd.ohiolink.edu-osu1342107343
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oai_dc
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ndltd-OhioLink-oai-etd.ohiolink.edu-osu13421073432021-08-03T06:05:48Z Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags Pizzimenti, Karen Viola 1989 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1342107343 http://rave.ohiolink.edu/etdc/view?acc_num=osu1342107343 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
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| collection |
NDLTD
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| language |
English
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| sources |
NDLTD
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| author |
Pizzimenti, Karen Viola
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| spellingShingle |
Pizzimenti, Karen Viola
Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| author_facet |
Pizzimenti, Karen Viola
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| author_sort |
Pizzimenti, Karen Viola
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| title |
Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| title_short |
Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| title_full |
Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| title_fullStr |
Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| title_full_unstemmed |
Sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| title_sort |
sensory quality and energy use related to heating beef stew in bulk or in individual portions in various pieces of institutional foodservice equipment after varying storage periods and processing in retort pouches and air tight plastic bags
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| publisher |
The Ohio State University / OhioLINK
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| publishDate |
1989
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| url |
http://rave.ohiolink.edu/etdc/view?acc_num=osu1342107343
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| work_keys_str_mv |
AT pizzimentikarenviola sensoryqualityandenergyuserelatedtoheatingbeefstewinbulkorinindividualportionsinvariouspiecesofinstitutionalfoodserviceequipmentaftervaryingstorageperiodsandprocessinginretortpouchesandairtightplasticbags
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| _version_ |
1719430842024984576
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