Evaluation of physical, chemical, sensory and microbial characteristics of low-fat precooked lamb and fresh pork sausages made with konjac flour /

Bibliographic Details
Main Author:	Osburn, Wesley Neil, 1959-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1992.
Subjects:	Fat substitutes. Food > Fat content. Food > Sensory evaluation. Major animal science.
Online Access:	Link to OAKTrust copy

Description
Item Description:	"Major subject: Animal Science." Typescript (photocopy). Vita.
Physical Description:	xiv, 127 leaves ; 29 cm. Also available online.
Bibliography:	Includes bibliographical references.