A comparison of soft and hard lards for deep fat frying in respect to physical and chemical properties and the palatability of the fried products

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dc.contributor.authorWesterberg, Lorraine Hagenen
dc.contributor.departmentHome Economicsen
dc.date.accessioned2022-11-09T06:27:55Zen
dc.date.available2022-11-09T06:27:55Zen
dc.date.issued1943en
dc.description.degreeM.S.en
dc.format.extentv, 71 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/112513en
dc.language.isoenen
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Instituteen
dc.relation.isformatofOCLC# 25362302en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1943.W477en
dc.subject.lcshFried fooden
dc.subject.lcshFryingen
dc.subject.lcshLarden
dc.titleA comparison of soft and hard lards for deep fat frying in respect to physical and chemical properties and the palatability of the fried productsen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHome Economicsen
thesis.degree.grantorVirginia Agricultural and Mechanical College and Polytechnic Instituteen
thesis.degree.levelmastersen
thesis.degree.nameM.S.en

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