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Sensory and physical characteristics of reduced sodium, chunked and formed hams from hot-processed, electrically stimulated pork carcasses /

Bibliographic Details
Main Author: Bohac, Joseph John, 1962-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1987.
Subjects:
Meat industry and trade.
Pork > Quality.
Swine > Carcasses.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:x, 56 leaves ; 29 cm.
Also available online.
Bibliography:Bibliography: leaves 46-52.