Moisture, sodium, chloride, and hydrogen ion mobility during cooking of Frankfurter emulsion /

Description

Thesis (Ph. D.)--Ohio State University, 1979. / Bibliography: leaves 311-321. Available online via OhioLINK's ETD Center

Links & Downloads

1. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1195575880

Tags

Sausages.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/6383428
Date	January 1979
Creators	Mittal, G. S.
Source Sets	OCLC
Language	English
Detected Language	English
Source	Connect to resource