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Virginia Agricultural and Mechanical College and Polytechnic Institute
The effect of temperature variation on the quality of baked products and the significance of accurate temperature control in the oven
Abstract
M.S.
Degree
thesis:*- Name thesis:degree_name
- M.S.
- Level thesis:degree_level
- masters
- Discipline thesis:degree_discipline
- Home Economics
- Department dc:contributor.department
- Home Economics
- Grantor dc:publisher
- Virginia Agricultural and Mechanical College and Polytechnic Institute
- Year dc:date.issued
- 1933
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Hicks, Frances Venable
Rights
dc:rights- Statement dc:rights
-
- In Copyright
- Licence dc:rights.uri
- Language dc:language.iso
- en
Identifiers
dc:identifier.*- Handle dc:identifier.uri
- http://hdl.handle.net/10919/114629
- OAI identifier oai:identifier
- oai:vtechworks.lib.vt.edu:10919/114629