Effects of certain chloride salts on properties of frankfurters, hams and restructured pork roasts and of certain non-meat protein products on properties of pork fat emulsions and mortadella sausage /
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1981.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
Internet
Link to OAKTrust copyRemote Storage
| Call Number: |
1981 Thesis H236 |
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|---|---|---|
| Notes: |
Cushing Archival Copy (Library Use Only) |
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| Call Number | Status | Get It |
| 1981 Thesis H236 | Available | |
Available Online
| Call Number: |
1981 Thesis H236 |
|
|---|---|---|
| Call Number | Status | Get It |
| 1981 Thesis H236 | Available | |