Show simple item record

dc.creatorReddy, Bokka Rajendra
dc.date.accessioned2012-06-07T17:13:18Z
dc.date.available2012-06-07T17:13:18Z
dc.date.created1980
dc.date.issued1980
dc.identifier.urihttp://hdl.handle.net/1969.1/ETD-TAMU-1980-THESIS-R313
dc.descriptionDue to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to digital@library.tamu.edu, referencing the URI of the item.en
dc.descriptionBibliography: leaves 40-43.en
dc.description.abstractNot availableen
dc.format.mediumelectronicen
dc.format.mimetypeapplication/pdf
dc.language.isoen_US
dc.publisherTexas A&M Universityen
dc.rightsThis thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.en
dc.subjectfood science and technology.en
dc.subjectMajor food science and technology.en
dc.subject.lcshSausages.en
dc.subject.lcshPork.en
dc.subject.lcshGoats.en
dc.subject.lcshPhosphates.en
dc.subject.lcshMeat - Preservation.en
dc.titleEffect of various combinations of goat, pork and sodium acid pyrophosphate on the properties of fresh link sausageen
dc.typeThesisen
thesis.degree.disciplinefood science and technologyen
thesis.degree.nameM.S.en
thesis.degree.levelMastersen
dc.type.genrethesisen
dc.type.materialtexten
dc.format.digitalOriginreformatted digitalen


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

This item and its contents are restricted. If this is your thesis or dissertation, you can make it open-access. This will allow all visitors to view the contents of the thesis.

Request Open Access