A study of the time-temperature relationships in the cookery of vegetables

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dc.contributor.authorTorgerson, Alda Constanceen
dc.date.accessioned2015-05-12T20:32:25Z
dc.date.available2015-05-12T20:32:25Z
dc.date.issued1933en
dc.identifier.urihttps://scholarworks.montana.edu/handle/1/4154en
dc.language.isoenen
dc.publisherMontana State University - Bozeman, College of Education, Health & Human Developmenten
dc.rights.holderCopyright 1933 by Alda Constance Torgersonen
dc.subject.lcshCookingen
dc.subject.lcshVegetablesen
dc.subject.lcshTemperatureen
dc.titleA study of the time-temperature relationships in the cookery of vegetablesen
dc.typeThesisen
thesis.catalog.ckey303975en
thesis.degree.departmentHome Economicsen
thesis.degree.genreThesisen
thesis.degree.nameMSen
thesis.format.extentfirstpage1en
thesis.format.extentlastpage71en

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