A study of the relation of phosphorus to keeping quality of pork adipose tissue and rendered lard

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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.identifier.uri http://hdl.handle.net/2097/35962
dc.description Typescript, etc.
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
dc.description.level Masters
dc.date.published 1938


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