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Evaluation of vegetable oils for deep frying of batter-breaded meat nuggets
| dc.creator | Housson, Shirley Elizabeth | |
| dc.date.accessioned | 2012-06-07T22:19:00Z | |
| dc.date.available | 2012-06-07T22:19:00Z | |
| dc.date.created | 1990 | |
| dc.date.issued | 1990 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1990-THESIS-H842 | |
| dc.description | Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item. | en |
| dc.description | Includes bibliographical references. | en |
| dc.description.abstract | Not available | en |
| dc.format.medium | electronic | en |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en_US | |
| dc.publisher | Texas A&M University | |
| dc.rights | This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use. | en |
| dc.subject | food science and technology. | en |
| dc.subject | Major food science and technology. | en |
| dc.subject.lcsh | Oils and fats, Edible - Oxidation. | en |
| dc.subject.lcsh | Frying. | en |
| dc.subject.lcsh | Batters (Food) | en |
| dc.title | Evaluation of vegetable oils for deep frying of batter-breaded meat nuggets | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | food science and technology | en |
| thesis.degree.name | M.S. | en |
| thesis.degree.level | Masters | en |
| dc.type.genre | thesis | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
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