dc.contributor.advisor | Guenther, J. J. | |
dc.contributor.author | Alam, A. M. Shamsul | |
dc.date.accessioned | 2015-11-09T22:22:21Z | |
dc.date.available | 2015-11-09T22:22:21Z | |
dc.date.issued | 1988-05 | |
dc.identifier.uri | https://hdl.handle.net/11244/21155 | |
dc.format | application/pdf | |
dc.language | en_US | |
dc.rights | Copyright 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.title | Effect of electrochemical curing technology on the diffusion of certain curing agents and physicochemical quality characteristics of cured meat | |
dc.contributor.committeeMember | Claypool, P. L. | |
dc.contributor.committeeMember | Ebro, L. L. | |
dc.contributor.committeeMember | Odell, G. V. | |
dc.contributor.committeeMember | Gilliland, S. E. | |
osu.filename | Thesis-1988D-A318e.pdf | |
osu.accesstype | Open Access | |
dc.type.genre | Dissertation | |
dc.type.material | Text | |
thesis.degree.discipline | Food Science | |
thesis.degree.grantor | Oklahoma State University | |