Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products
Abstract
Not available
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.Bibliography: leaves 41-44.
Subject
food science and technology.Major food science and technology.
Ham.
Sausages.
Trichinosis.
Salting of food.
Collections
Citation
Kayfus, Timothy Jon (1981). Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products. Master's thesis, Texas A&M University. Available electronically from https : / /hdl .handle .net /1969 .1 /ETD -TAMU -1981 -THESIS -K23.