Show simple item record

Effect of electrochemical curing technology on the diffusion of certain curing agents and physicochemical quality characteristics of cured meat

dc.contributor.advisorGuenther, J. J.
dc.contributor.authorAlam, A. M. Shamsul
dc.date.accessioned2015-11-09T22:22:21Z
dc.date.available2015-11-09T22:22:21Z
dc.date.issued1988-05
dc.identifier.urihttps://hdl.handle.net/11244/21155
dc.formatapplication/pdf
dc.languageen_US
dc.rightsCopyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material.
dc.titleEffect of electrochemical curing technology on the diffusion of certain curing agents and physicochemical quality characteristics of cured meat
dc.contributor.committeeMemberClaypool, P. L.
dc.contributor.committeeMemberEbro, L. L.
dc.contributor.committeeMemberOdell, G. V.
dc.contributor.committeeMemberGilliland, S. E.
osu.filenameThesis-1988D-A318e.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineFood Science
thesis.degree.grantorOklahoma State University


Files in this item

Thumbnail
Name:
Thesis-1988D-A318e.pdf
Size:
2.807Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

Show simple item record