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

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

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