Libraries
Simple item page
dc.citation.epage63en_US
dc.citation.spage63en_US
dc.contributor.authorMackintosh, D. L.
dc.contributor.authorMerkel, R.A.
dc.contributor.authorHall, J.L.
dc.contributor.authorHarrison, D.L.
dc.contributor.authorAnderson, L.
dc.date.accessioned2011-05-06T20:23:10Z
dc.date.available2011-05-06T20:23:10Z
dc.date.issued2011-05-06
dc.date.published1962en_US
dc.description.abstractFresh pork sausage is used by an increasing number of families with home storage units. Several years of research here indicated that with salt, pepper, and sage added before sausage is stored, its maximum storage life is 6 to 9 months at 0 F, and then only when tested packaging materials are used.en_US
dc.description.conference49th Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Science, Manhattan, Kansas, May 5, 1962en_US
dc.identifier.urihttp://hdl.handle.net/2097/8799
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOf49th Annual Livestock Feeders’ Day, 1961-1962 Progress Reportsen_US
dc.relation.isPartOfBulletin (Kansas Agricultural Experiment Station); 447en_US
dc.subjectMeaten_US
dc.subjectPork sausageen_US
dc.subjectStorageen_US
dc.titleThe relation of packaging material to the keeping quality of frozen porken_US
dc.typeConference paperen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
cattle62pg63A.pdf
Size:
173.61 KB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.61 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Livestock Feeders’ Day, 1962
facebook
twitter
youtube

Open Publishing Exchange

K-State Libraries

1117 Mid-Campus Drive North, Manhattan, KS 66506

785-532-3514|ope@k-state.edu