A Comparative Study of Certain Typical Foods Baked in the Electronic Oven, the Conventional Oven, and the Combination (Electronic and Conventional) Oven

Chatelain, LaRae Bartholomew

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A Comparative Study of Certain Typical Foods Baked in the Electronic Oven, the Conventional Oven, and the Combination (Electronic and Conventional) Oven

dc:creator Chatelain, LaRae Bartholomew

thesis:degree_name Master of Science (MS)

Degree

thesis:*

Name thesis:degree_name: Master of Science (MS)
Level thesis:degree_level: Thesis
Grantor dc:publisher: Hosted by Utah State University Libraries

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Chatelain, LaRae Bartholomew
Contributors dc:contributor: Louise J. Peet

Subjects

dc:subject × 10

Identifiers

dc:identifier.*

Repository record dc:identifier: https://digitalcommons.usu.edu/etd/2620
OAI identifier oai:identifier: oai:digitalcommons.usu.edu:etd-3617

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Harvested from: Utah State University
Base URL: digitalcommons.usu.edu/do/oai/
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

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citation

Chatelain, LaRae Bartholomew. A Comparative Study of Certain Typical Foods Baked in the Electronic Oven, the Conventional Oven, and the Combination (Electronic and Conventional) Oven. Thesis thesis, Hosted by Utah State University Libraries, https://digitalcommons.usu.edu/etd/2620

A Comparative Study of Certain Typical Foods Baked in the Electronic Oven, the Conventional Oven, and the Combination (Electronic and Conventional) Oven

Degree

Author and committee

Subjects

Identifiers

Chain of custody

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