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The effect of cooking preparations on the residual sulfite concentrations in shrimp /

Bibliographic Details
Main Author: Lally, Audrey Ann, 1961-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1987.
Subjects:
Cooking (Shrimp)
Shrimps.
Sulfites.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:ix, 38 leaves : illustrations ; 29 cm.
Also available online.
Bibliography:Bibliography: leaves 35-37.