Sensory and physical characteristics of reduced sodium, chunked and formed hams from hot-processed, electrically stimulated pork carcasses /

Sensory and physical characteristics of reduced sodium, chunked and formed hams from hot-processed, electrically stimulated pork carcasses /

Bibliographic Details
Main Author: Bohac, Joseph John, 1962-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1987.
Subjects:
Meat industry and trade.
Pork > Quality.
Swine > Carcasses.
Major food science and technology.
Online Access:Link to OAKTrust copy

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Call Number: 1987 Thesis B677
 
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Call Number: 1987 Thesis B677
Notes: Cushing Archival Copy (Library Use Only)
 
Call Number Status Get It
1987 Thesis B677 Available