The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loins

Description

Call number: LD2668 .T4 1965 H75 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/25904

Tags

Pork.

Cooking (Pork)

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25904
Date	January 1965
Creators	Holmes, Zoe Ann.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text