A study of the relation of phosphorus to keeping quality of pork adipose tissue and rendered lard
| dc.contributor.author | Horne, Leroy William | |
| dc.date.accessioned | 2017-07-24T13:55:29Z | |
| dc.date.available | 2017-07-24T13:55:29Z | |
| dc.date.issued | 1938 | en_US |
| dc.date.published | 1938 | |
| dc.description | Typescript, etc. | |
| dc.description.level | Masters | |
| dc.identifier.uri | http://hdl.handle.net/2097/35962 | |
| dc.language | en_US | |
| dc.publisher | Kansas State University | |
| dc.subject.LCSH | Phosphorus | |
| dc.subject.LCSH | Pork | |
| dc.subject.LCSH | Meat--Preservation | |
| dc.title | A study of the relation of phosphorus to keeping quality of pork adipose tissue and rendered lard | |
| dc.type | Text |
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