Factors affecting color stability of vinegar pickled meat products /

Bibliographic Details
Main Author:	Ploch, Carol Ann
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : Ploch, 1978.
Subjects:	Color of meat. Meat > Preservation. Major food science and technology.
Online Access:	Link to OAKTrust copy

Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1978 Thesis P729
Notes:		Cushing Archival Copy (Library Use Only)

1978 Thesis P729	Available