Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products /

Bibliographic Details
Main Author:	Kayfus, Timothy Jon, 1957-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1981.
Subjects:	Ham. Salting of food. Sausages. Trichinosis. 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:	ix, 45 leaves ; 29 cm. Also available online.
Bibliography:	Bibliography: leaves 41-44.