A study of the influence of wrapping material and method of wrapping on the rate of freezing and keeping quality of frozen pork sausage

Description

LD2668 .T4 1949 W32 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/24544

Tags

Meat--Preservation.

Wrapping materials.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/24544
Date	January 1949
Creators	Watt, Desmond Burke.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text