Effects of electrical stimulation and post-slaughter chilling on biochemical properties of porcine muscles and factors affecting sausage batter morphology /

Bibliographic Details
Main Author:	Swasdee, Rommanee Lopitakwong, 1948-
Other Authors:	Gardner, Fred A. (degree committee member.), Smith, Gary C. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1980.
Subjects:	Food industry and trade. Meat > Quality. Pork. Sausages. Major food science and technology. Academic theses
Online Access:	Link to ProQuest copy Link to OAKTrust copy ProQuest, Abstract

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1980 Dissertation S973
Notes:		Cushing Archival Copy (Library Use Only)

1980 Dissertation S973	Available