Relation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog carcasses

dc.contributor.author Molander, Astrid
dc.contributor.department Food and Nutrition
dc.date 2018-08-24T21:45:20.000
dc.date.accessioned 2020-06-30T08:16:17Z
dc.date.available 2020-06-30T08:16:17Z
dc.date.copyright Mon Jan 01 00:00:00 UTC 1962
dc.date.issued 1962
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/2016/
dc.identifier.articleid 3015
dc.identifier.contextkey 6137094
dc.identifier.doi https://doi.org/10.31274/rtd-180813-4923
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/2016
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/73523
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/2016/r_6203022.pdf|||Fri Jan 14 22:20:25 UTC 2022
dc.subject.disciplines Home Economics
dc.subject.keywords Ham
dc.subject.keywords Hogs
dc.subject.keywords Nutrition
dc.subject.keywords Foods
dc.subject.keywords Home economics
dc.title Relation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog carcasses
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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