The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loins
| dc.contributor.author | Holmes, Zoe Ann. | en_US |
| dc.date.accessioned | 2015-12-31T21:03:16Z | |
| dc.date.available | 2015-12-31T21:03:16Z | |
| dc.date.issued | 1965 | en_US |
| dc.date.published | 1965 | en_US |
| dc.description | Call number: LD2668 .T4 1965 H75 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25904 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Pork. | en_US |
| dc.subject.LCSH | Cooking (Pork) | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | The effect of end point temperature, thickness and section on acceptability of broiled pork chops from right and left loins | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
