Comparison of taste test scores with peroxide values of frozen pink salmon

Description

Graduation date: 1951

Links & Downloads

1. http://hdl.handle.net/1957/26198

Tags

Salmon

Frozen foods

Peroxides

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/26198
Date	07 May 1951
Creators	Brock, James Richard
Contributors	Worthington, Oliver J.
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation