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Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /

Abstract Details

1977, Doctor of Philosophy, Ohio State University, Graduate School.
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Recommended Citations

Citations

  • Singh, Y. (1977). Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion / [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487063539785349

    APA Style (7th edition)

  • Singh, Yatindra. Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /. 1977. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1487063539785349.

    MLA Style (8th edition)

  • Singh, Yatindra. "Effect of cooking temperature treatment on the textural and viscoelastic characteristics of Frankfurter emulsion /." Doctoral dissertation, Ohio State University, 1977. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487063539785349

    Chicago Manual of Style (17th edition)