Stability of shortenings in cereal and baked products; a symposium devoted to the consideration of (a) major problems encountered in the use of animal fats and soybean oils as shortening in cereal and baked products, (b) the stability of these products under military storage and food preparation practices, and (c) the applicability of industrial experience to the improvement of these products for military use.
Saved in:
Imprint: | Chicago : Research and Development Associates, Food and Container Institute [1953] |
---|---|
Description: | 46 p. : illus. ; 23 cm. |
Language: | English |
Series: | Surveys of progress on military subsistence problems. Series 1: Food stability ; 2 United States. Quartermaster Food and Container Institute for the Armed Forces, Chicago. Surveys of progress on military subsistence problems. Ser. 1: Food stability ; 2. |
Subject: | |
Format: | Print Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4100730 |
Item Description: | Issued by the institute under its earlier name: U.S. Quartermaster Food and Container Institute for the Armed Forces, Chicago. |
---|---|
Physical Description: | 46 p. : illus. ; 23 cm. |
Bibliography: | Includes bibliography. |