Showing 1 - 20 results of 30 for search '', query time: 0.20s Refine Results
  1. 1
    Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products /
    by Kayfus, Timothy Jon, 1957-
    Published 1981
    Link to OAKTrust copy
    Thesis eBook
  2. 2
    Sausage and cured meat operations : an instructional manual /
    by Terrell, Robert N.
    Published 1982
    Book
  3. 3
    Sausage products technology /
    by Karmas, Endel
    Published 1977
    Book
  4. 4
    Small-scale sausage production /
    by Savic, I. V.
    Published 1985
    Book
  5. 5
    Factors affecting properties of pork sausage patties made with reduced salt contents /
    by Matlock, Robert Gerard, 1959-
    Published 1983
    Link to OAKTrust copy
    Thesis eBook
  6. 6
    Home book of smoke-cooking meat, fish & game /
    by Sleight, Jack
    Published 1971
    Book
  7. 7
    Sausage and small goods production : a practical handbook on the manufacture of sausages and other meat-based products /
    by Gerrard, Frank
    Published 1976
    Book
  8. 8
    Effects of electrical stimulation and post-slaughter chilling on biochemical properties of porcine muscles and factors affecting sausage batter morphology /
    Link to ProQuest copy
    Link to OAKTrust copy
    ProQuest, Abstract
    Thesis Book
  9. 9
    Effect of various combinations of goat, pork and sodium acid pyrophosphate on the properties of fresh link sausage /
    by Reddy, Bokka Rajendra
    Published 1980
    Link to OAKTrust copy
    Thesis eBook
  10. 10
    Italian sausage processing : yields and casings performance /
    by Labarthe, Guillermo, 1960-
    Published 1987
    Thesis Book
  11. 11
    Influence of fat levels, nonmeat proteins, salt, sodium tripolyphosphate and temperature on the chemical, physical and sensory properties of frankfurter-type sausages /
    Link to OAKTrust copy
    Thesis eBook
  12. 12
    Institutional meat purchase specifications for sausage products approved by USDA.
    Government Document Book
  13. 13
    An instructional guide : fat and moisture in cooked sausage.
    Published 1980
    Government Document Book
  14. 14
    Composition of foods : sausages and luncheon meats : raw, processed, prepared /
    Published 1980
    Government Document Book
  15. 15
    Quality attributes of breakfast sausages made from chicken, turkey, pork and beef /
    by Gomez Gonzalez, Fernando
    Published 1989
    ProQuest, Abstract
    Link to OAKTrust copy
    Thesis Book
  16. 16
    The invention of curried sausage /
    by Timm, Uwe, 1940-
    Published 1995
    Book
  17. 17
    Sausage manufacture : principles and practice /
    by Essien, Effiong
    Published 2003
    Book
  18. 18
    159 exciting easy-do-meals with sausage /
    by Allen, Ida Bailey, 1885-1973
    Published 1957
    Book
  19. 19
    The sausage-making cookbook /
    by Predika, Jerry
    Published 1983
    Book
  20. 20
    The sausage book : being a compendium of sausage recipes, ways of making and eating sausage, accompanying dishes, and strong waters to be served, including many recipes from Germany, France, and Lancaster County, Pennsylvania and committed to paper /
    by Gehman, Richard
    Published 1969
    Book
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