| dc.creator | Kayfus, Timothy Jon | |
| dc.date.accessioned | 2012-06-07T17:19:35Z | |
| dc.date.available | 2012-06-07T17:19:35Z | |
| dc.date.created | 1981 | |
| dc.date.issued | 1981 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1981-THESIS-K23 | |
| 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 41-44. | 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 | Ham. | en |
| dc.subject.lcsh | Sausages. | en |
| dc.subject.lcsh | Trichinosis. | en |
| dc.subject.lcsh | Salting of food. | en |
| dc.title | Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products | 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 |
