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The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat
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The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat
Stino, Charles Ramzi
Name:
STINOCHARLES1950.pdf
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2.994Mb
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The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat.pdf
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URI:
http://hdl.handle.net/1957/26289
Date:
1950-05-06
Description:
Graduation date: 1950
Advisor:
Worthington, Oliver J.
Subject:
Meat -- Preservation
Canning and preserving
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This item appears in the following Collection(s)
Theses, Dissertations and Student Research Papers (Food Science and Technology)
Electronic Theses and Dissertations
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