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Effects of cooking method, type of package addition and frozen storage on the quality of roast beef prepared in a cook-freeze foodservice system
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- Author / Creator
- Roles, Lynn Mary, 1956-
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- Subjects / Keywords
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- Graduation date
- 1983
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- Type of Item
- Thesis
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- Degree
- Master of Science in Foods
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- License
- This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for the purpose of private, scholarly or scientific research. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.