| Title | Claps | Level | Year | L/Y |
|---|---|---|---|---|
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Effect of Re-Use of Frying Fat From Selected Food Service Establishments on the Lipid Components of Fried Shrimp
M. Harvey
OF EDUCATIONAL RESEARCH STUDY COMPLETED Author of Study MIi ......, Course Number _____ _ Under direction of what department Jhrtritlon and J'oo4a Degree Doetor ot Phlloeopby Abstract approved by ________________ Quarter GraduatingDeieerillber 1 '5 …
OF EDUCATIONAL RESEARCH STUDY COMPLETED Author of Study MIi ......, Course Number _____ _ Under direction of what department Jhrtritlon and J'oo4a Degree Doetor ot Phlloeopby Abstract approved by ________________ Quarter GraduatingDeieerillber 1 '5 (signature of major professor) Note: The student should consult with his major professor and follow his advice concerning the general format of the abstract. Additional pages, if required, should be 8 1/2 x 11 inches and of quality equivalent to that required in the case of the thesis. (Master's thesis submit one single-spaced typed copy; doctoral dissertation submit two double-spaced typed copies.). The effect of re-us• of tr,ing tat vu ti ve type• ot tood aenice eatabliahmnta. and tried in eatabliehment tat lipid.a 1ncludeds Tiacoai ot tats, a111e1c, tlonation of An att vas eatabliahmenta. n tat• and •hrlmp glyoeridea, eubfracttou ta.ta and ahrbap re-use ot tat were not prone>1.11lce4. Li in r aem.ce in trying tata vere an increaae in nacoei\7 and decreue in
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0
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0 | 1965 |
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