Emulsifying and other properties of porcine muscle tissue as related to microbial contamination

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Borton, Ronald James

Date Published: 1966

Subjects: Meat--Microbiology
Pork

Program of Study: Food Science

Degree Level: Masters

Language: English

Pages: 2, vii, 66 leaves

Permalink: https://doi.org/doi:10.25335/56g8-ny04

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