Effect of three end point temperatures on the doneness and palatability of pork loin roasts
| dc.contributor.author | Pengilly, Charlotte I. | en_US |
| dc.date.accessioned | 2015-12-31T21:03:50Z | |
| dc.date.available | 2015-12-31T21:03:50Z | |
| dc.date.issued | 1965 | en_US |
| dc.date.published | 1965 | en_US |
| dc.description | Call number: LD2668 .T4 1965 P398 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25950 | |
| 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 | Effect of three end point temperatures on the doneness and palatability of pork loin roasts | en_US |
| dc.type | Text | en_US |
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