Relation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog carcasses
Relation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog carcasses
Date
1962
Authors
Molander, Astrid
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Journal Issue
Series
Department
Food and Nutrition