A study of the influence of wrapping material and method of wrapping on the rate of freezing and keeping quality of frozen pork sausage

K-REx Repository

Show simple item record

dc.contributor.author Watt, Desmond Burke. en_US
dc.date.accessioned 2015-12-31T20:42:23Z
dc.date.available 2015-12-31T20:42:23Z
dc.date.issued 1949 en_US
dc.identifier.uri http://hdl.handle.net/2097/24544
dc.description LD2668 .T4 1949 W32 en_US
dc.subject.LCSH Meat--Preservation. en_US
dc.subject.LCSH Wrapping materials. en_US
dc.subject.LCSH Cookbooks. en_US
dc.title A study of the influence of wrapping material and method of wrapping on the rate of freezing and keeping quality of frozen pork sausage en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.date.published 1949 en_US
dc.subject.AAT Masters theses en_US


Files in this item

This item appears in the following Collection(s)

Show simple item record

Search K-REx


Advanced Search

Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

cads@k-state.edu