Your search returned 2 results.

Sort
Unhighlight Highlight
Select all Clear all
Select titles to:
Results
1.
No cover image available
Standardization of a Cooking Method for Objective Evaluation of Potato Texture by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: October 1963
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
2.
No cover image available
The Effect of Leavening and Shortening Combinations on the Frozen Storage of Cakes and Cake Batters Prepared at High Altitude by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1951
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

Place hold Add to cart
Pages



Implemented & Customized by: BestBookBuddies

Powered by Koha