✦ LIBER ✦

COMPARISON OF THE QUALITY OF FRESHLY BAKED CAKES, THAWED FROZEN BAKED CAKES, AND CAKES PREPARED FROM BATTERS WHICH HAD BEEN FROZEN

✍ Scribed by ROYENE F. OWEN; FRANCES O. VAN DUYNE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECT OF FREEZING and FREEZER STORAGE O

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The effect of par-baking and frozen stor

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THE EFFECT OF SELECTED PRETREATMENTS UPO

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