The relation of packaging material to the keeping quality of frozen pork

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dc.contributor.author Mackintosh, D. L.
dc.contributor.author Merkel, R.A.
dc.contributor.author Hall, J.L.
dc.contributor.author Harrison, D.L.
dc.contributor.author Anderson, L.
dc.date.accessioned 2011-05-06T20:23:10Z
dc.date.available 2011-05-06T20:23:10Z
dc.date.issued 2011-05-06
dc.identifier.uri http://hdl.handle.net/2097/8799
dc.description.abstract Fresh pork sausage is used by an increasing number of families with home storage units. Several years of research here indicated that with salt, pepper, and sage added before sausage is stored, its maximum storage life is 6 to 9 months at 0 F, and then only when tested packaging materials are used. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf 49th Annual Livestock Feeders’ Day, 1961-1962 Progress Reports en_US
dc.relation.isPartOf Bulletin (Kansas Agricultural Experiment Station); 447 en_US
dc.subject Meat en_US
dc.subject Pork sausage en_US
dc.subject Storage en_US
dc.title The relation of packaging material to the keeping quality of frozen pork en_US
dc.type Conference paper en_US
dc.date.published 1962 en_US
dc.citation.epage 63 en_US
dc.citation.spage 63 en_US
dc.description.conference 49th Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Science, Manhattan, Kansas, May 5, 1962 en_US


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