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 | dissertation | |
| dc.type.genre | dissertation | |
| dspace.entity.type | Publication | |
| thesis.degree.level | dissertation | |
| thesis.degree.name | Doctor of Philosophy |
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