Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna
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 |
File
Original bundle
1 - 1 of 1