Cover Image

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

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