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Effects of certain chloride salts on properties of frankfurters, hams and restructured pork roasts and of certain non-meat protein products on properties of pork fat emulsions and mortadella sausage
dc.creator | Hand, Larry Wayne | |
dc.date.accessioned | 2012-06-07T17:18:47Z | |
dc.date.available | 2012-06-07T17:18:47Z | |
dc.date.created | 1981 | |
dc.date.issued | 1981 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-H236 | |
dc.description | Due 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.description | Bibliography: leaves 80-85. | en |
dc.description.abstract | Not available | en |
dc.format.medium | electronic | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | en_US | |
dc.publisher | Texas A&M University | |
dc.rights | This 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.subject | food science and technology. | en |
dc.subject | Major food science and technology. | en |
dc.subject.lcsh | Chlorides - Physiological effect. | en |
dc.subject.lcsh | Meat - Preservation. | en |
dc.subject.lcsh | Food preservatives. | en |
dc.title | Effects of certain chloride salts on properties of frankfurters, hams and restructured pork roasts and of certain non-meat protein products on properties of pork fat emulsions and mortadella sausage | en |
dc.type | Thesis | en |
thesis.degree.discipline | food science and technology | en |
thesis.degree.name | M.S. | en |
thesis.degree.level | Masters | en |
dc.type.genre | thesis | en |
dc.type.material | text | en |
dc.format.digitalOrigin | reformatted digital | en |
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