Preliminary study on effects of four cooking methods on dieldrin residues in pork loin samples

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Maul, Ruth Ellen

Date Published: 1969

Subjects: Cooking (Pork)
Dieldrin

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 2, vii, 56, 1 leaves

Permalink: https://doi.org/doi:10.25335/dyfr-ys05

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