Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna

dc.contributor.author Lin, Hwei-Shen
dc.contributor.department Animal Science
dc.date 2018-08-15T04:40:05.000
dc.date.accessioned 2020-07-02T05:54:08Z
dc.date.available 2020-07-02T05:54:08Z
dc.date.copyright Sun Jan 01 00:00:00 UTC 1978
dc.date.issued 1978
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/6397/
dc.identifier.articleid 7396
dc.identifier.contextkey 6268934
dc.identifier.doi https://doi.org/10.31274/rtd-180813-276
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/6397
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/79159
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/6397/r_7907260.pdf|||Sat Jan 15 01:21:26 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Science
dc.subject.keywords Meat science
dc.title Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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