The relation of packaging material to the keeping quality of frozen pork
| dc.citation.epage | 63 | en_US |
| dc.citation.spage | 63 | en_US |
| dc.contributor.author | Mackintosh, D. L. | |
| dc.contributor.author | Merkel, R.A. | |
| dc.contributor.author | Hall, J.L. | |
| dc.contributor.author | Harrison, D.L. | |
| dc.contributor.author | Anderson, L. | |
| dc.date.accessioned | 2011-05-06T20:23:10Z | |
| dc.date.available | 2011-05-06T20:23:10Z | |
| dc.date.issued | 2011-05-06 | |
| dc.date.published | 1962 | en_US |
| dc.description.abstract | Fresh 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.conference | 49th Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Science, Manhattan, Kansas, May 5, 1962 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/8799 | |
| dc.publisher | Kansas Agricultural Experiment Station | en_US |
| dc.relation.isPartOf | 49th Annual Livestock Feeders’ Day, 1961-1962 Progress Reports | en_US |
| dc.relation.isPartOf | Bulletin (Kansas Agricultural Experiment Station); 447 | en_US |
| dc.subject | Meat | en_US |
| dc.subject | Pork sausage | en_US |
| dc.subject | Storage | en_US |
| dc.title | The relation of packaging material to the keeping quality of frozen pork | en_US |
| dc.type | Conference paper | en_US |
