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Influence of fat levels, nonmeat proteins, salt, sodium tripolyphosphate and temperature on the chemical, physical and sensory properties of frankfurter-type sausages /

Bibliographic Details
Main Author: Gilchrist, Caleb Llewellyn, 1959-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1987.
Subjects:
Frankfurters.
Sausages.
Major food science and technology.
Online Access:Link to OAKTrust copy

Internet

Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number: 1987 Thesis G467
Notes: Cushing Archival Copy (Library Use Only)
 
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1987 Thesis G467 Available

Available Online

Holdings details from Available Online
Call Number: 1987 Thesis G467
Notes: Cushing Archival Copy (Library Use Only)
 
Call Number Status Get It
1987 Thesis G467 Available