Effects of a polyphosphate salt on eating and microbial quality of precooked and freshly cooked turkey roulades stored 4 and 8 weeks

K-REx Repository

Effects of a polyphosphate salt on eating and microbial quality of precooked and freshly cooked turkey roulades stored 4 and 8 weeks

Smith, Mary Lou

Description:

Digitized by Kansas Correctional Industries
Date: 1971
Thesis
Record URL: http://hdl.handle.net/2097/10447
 
Rights: This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.

Show full item record

Files in this item

Thumbnail
View/Open
Filename: LD2668T41971S554.pdf
Size: 10.97Mb

This item appears in the following Collection(s)

Search K-REx


Browse

My Account

Statistics








Center for the

Advancement of Digital

Scholarship

cads@k-state.edu