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dc.contributor.authorMarshall, Susan Gleniseen_US
dc.date.accessioned2012-12-14T19:41:15Z
dc.date.available2012-12-14T19:41:15Z
dc.date.issued1974en_US
dc.identifierocm72793285en_US
dc.identifier.urihttp://hdl.handle.net/1993/13443
dc.description.abstracten_US
dc.format.extentxii, 139 leaves :en_US
dc.language.isoengen_US
dc.rightsen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleFactors affecting the textural quality of cooked spaghetti and the relationship between its instrumental and sensory evaluationen_US
dc.typeinfo:eu-repo/semantics/doctoralThesis
dc.typedoctoral thesisen_US
dc.degree.disciplinePlant Scienceen_US
dc.degree.levelDoctor of Philosophy (Ph.D.)en_US


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