A study of the influence of wrapping material and method of wrapping on the rate of freezing and keeping quality of frozen pork sausage
| 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.date.published | 1949 | en_US |
| dc.description | LD2668 .T4 1949 W32 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/24544 | |
| dc.subject.AAT | Masters theses | 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 |
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