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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 /

Bibliographic Details
Main Author: Hand, Larry Wayne, 1957-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1981.
Subjects:
Chlorides > Physiological effect.
Food preservatives.
Meat > Preservation.
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:xii, 86 leaves ; 29 cm.
Also available online.
Bibliography:Bibliography: leaves 80-85.