Browsing by Subject "Frozen pork sausage"

xmlui.dri2xhtml.structural.head-subtitle

K-REx will undergo a system upgrade on Tuesday, February 16th, starting at 7AM.

Browsing by Subject "Frozen pork sausage"

Sort by: Order: Results:

  • Hendrickson, R.L. (Kansas Agricultural Experiment Station, 1949)
    The preservation of food by freezing depends upon retarding the rate of microbial, enzymatic, and chemical changes. It is generally agreed that meat and meat products should be sharp-frozen at -10°F. (-23.3°C), and ...