The effect of temperature variation on the quality of baked products and the significance of accurate temperature control in the oven

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dc.contributor.authorHicks, Frances Venableen
dc.contributor.departmentHome Economicsen
dc.date.accessioned2023-04-20T14:53:19Zen
dc.date.available2023-04-20T14:53:19Zen
dc.date.issued1933en
dc.description.degreeM.S.en
dc.format.extent60 leaves (some folded)en
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/114629en
dc.language.isoenen
dc.publisherVirginia Agricultural and Mechanical College and Polytechnic Instituteen
dc.relation.isformatofOCLC# 28705741en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1933.H535en
dc.subject.lcshBaked productsen
dc.subject.lcshStoves -- Temperatureen
dc.titleThe effect of temperature variation on the quality of baked products and the significance of accurate temperature control in the ovenen
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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