Die doeltreffendheid van meelblom saam met eierproteiene as verdikkingsmiddel vir 'n slaaisous soos bepaal deur die metode van bereiding
dc.contributor.author | Esterhuizen, Maria | |
dc.contributor.other | Stellenbosch University. Faculty of . Dept. of . | |
dc.date.accessioned | 2012-08-27T11:38:08Z | |
dc.date.available | 2012-08-27T11:38:08Z | |
dc.date.issued | 1966 | |
dc.description | Verhandeling (M. Sc.) -- Universiteit van Stellenbosch, 1966. | |
dc.description | Full text to be digitised and attached to bibliographic record. | |
dc.format.extent | 161 blaaie : ill. | |
dc.identifier.uri | http://hdl.handle.net/10019.1/56775 | |
dc.language.iso | af_ZA | |
dc.publisher | Stellenbosch : Stellenbosch University | |
dc.rights.holder | Stellenbosch University | |
dc.subject | Salads | |
dc.subject | Sauces | |
dc.subject | Dissertations -- Home economics | |
dc.title | Die doeltreffendheid van meelblom saam met eierproteiene as verdikkingsmiddel vir 'n slaaisous soos bepaal deur die metode van bereiding | |
dc.type | Thesis |