Processing factors that influence the quality of Braunschweiger liver sausage

dc.contributor.author Chyr, Chu-Ying
dc.contributor.department Food Technology
dc.date 2018-08-15T05:07:02.000
dc.date.accessioned 2020-07-02T05:54:01Z
dc.date.available 2020-07-02T05:54:01Z
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/6379/
dc.identifier.articleid 7378
dc.identifier.contextkey 6268905
dc.identifier.doi https://doi.org/10.31274/rtd-180813-262
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/6379
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/79139
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/6379/r_7907242.pdf|||Sat Jan 15 01:21:14 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Food Science
dc.subject.keywords Food technology
dc.title Processing factors that influence the quality of Braunschweiger liver sausage
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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