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
Subjects:
Agriculture
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1487598748020696
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu14875987480206962021-08-03T06:54:46Z 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 Agriculture 1989 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1487598748020696 http://rave.ohiolink.edu/etdc/view?acc_num=osu1487598748020696 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.
collection NDLTD
language English
sources NDLTD
topic Agriculture
spellingShingle Agriculture
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 /
author Pizzimenti, Karen Viola
author_facet Pizzimenti, Karen Viola
author_sort Pizzimenti, Karen Viola
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 /
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 /
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 /
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 /
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 /
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 /
publisher The Ohio State University / OhioLINK
publishDate 1989
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1487598748020696
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