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 | Department of 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 | dissertation | en_US |
| dc.type.genre | dissertation | en_US |
| 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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