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Electronic Theses & Dissertations
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The role of sucrose in cured ham
Goembel, Arthur James
Text (1962)
Part of
Electronic Theses & Dissertations
The effect of mechanical treatment of meat pieces on sensory parameters of sectioned and formed processed meats
Zapata, Jorge Fuentes
Text (1981)
Part of
Electronic Theses & Dissertations
Chemical compounds associated with aged ham flavor
Blumer, Thomas Nelson
Text (1954)
Part of
Electronic Theses & Dissertations
Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range
Downs, Doris M.
Text (1959)
Part of
Electronic Theses & Dissertations
Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range
Atkinson, Roberta H.
Text (1959)
Part of
Electronic Theses & Dissertations
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