A study of the relation of phosphorus to keeping quality of pork adipose tissue and rendered lard

Description

Typescript, etc.

Links & Downloads

1. http://hdl.handle.net/2097/35962

Tags

Phosphorus

Pork

Meat--Preservation

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/35962
Date	January 1938
Creators	Horne, Leroy William
Publisher	Kansas State University
Source Sets	K-State Research Exchange
Language	en_US
Detected Language	English
Type	Text