The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat

Description

Graduation date: 1950

Links & Downloads

1. http://hdl.handle.net/1957/26289

Tags

Meat -- Preservation

Canning and preserving

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26289
Date	06 May 1950
Creators	Stino, Charles Ramzi
Contributors	Worthington, Oliver J.
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation