Binding properties of meat blends as affected by NaCL type, blending time and post-blending storage

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Campbell, John Franklin

Date: 1980

Subjects: Sausages
Sausages--Storage
Meat
Salt

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 5 unnumbered pages, ix, 137 i.e. 139

Permalink: https://doi.org/doi:10.25335/126x-5937