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dc.citation.epage54en_US
dc.citation.spage53en_US
dc.contributor.authorMackintosh, D.L.
dc.contributor.authorWatt, D.B.
dc.date.accessioned2012-01-25T15:52:33Z
dc.date.available2012-01-25T15:52:33Z
dc.date.issued2012-01-25
dc.date.published1949en_US
dc.description.abstractThe enormous increase in the use of frozen foods and in the number of frozen locker plants offering freezer storage to the individual. together, have emphasized the need for more research in the field of frozen meat preservation. In order to meet this need a greater part of the research program on meat at the Kansas Agricultural Experiment Station has been devoted to this field of study for several years.en_US
dc.description.conference36th Annual Livestock Feeders’ Day. Kansas State College, Manhattan, KS, May 7, 1949en_US
dc.identifier.urihttp://hdl.handle.net/2097/13409
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOf1948-1949 Progress Reportsen_US
dc.relation.isPartOfCircular (Kansas Agricultural Experiment Station): 250en_US
dc.subjectMeaten_US
dc.subjectNutritional valueen_US
dc.subjectFrozen meat preservationen_US
dc.titleFactors influencing the keeping qualities and nutritional value of frozen meat.en_US
dc.typeConference paperen_US

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Livestock Feeders' Day, 1949
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