Effects of massaging minced batter on the physical, chemical, and sensory characteristics of low-fat, high added water bologna /

Description

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 71-79). Also available via the Internet.

Links & Downloads

1. http://scholar.lib.vt.edu/theses/available/etd-09042008-063547/

Tags

Sausages.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/26000774
Date	January 1992
Creators	Gregg, Lori L.,
Source Sets	OCLC
Language	English
Detected Language	English
Source	This resource online