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

Description
Item Description:	"Major subject: Food Science and Technology." Vita.
Physical Description:	x, 42 leaves ; 29 cm. Also available online.
Bibliography:	Bibliography: leaves 40-41.