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

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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Bibliographic Details
Main Author:	Pizzimenti, Karen Viola
Language:	English
Published:	The Ohio State University / OhioLINK 1989
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1342107343

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