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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