The effectiveness of certain chemicals in reducing the processing time and temperature of canned meat Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/zs25xc00c

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  • description.provenance : Made available in DSpace on 2011-12-20T22:19:33Z (GMT). No. of bitstreams: 1 STINOCHARLES1950.pdf: 3139759 bytes, checksum: d041495931078a96ff66395b0a21b092 (MD5) Previous issue date: 1950-05-06
  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2011-12-12T20:42:15Z No. of bitstreams: 1 STINOCHARLES1950.pdf: 3139759 bytes, checksum: d041495931078a96ff66395b0a21b092 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-20T22:19:33Z (GMT) No. of bitstreams: 1 STINOCHARLES1950.pdf: 3139759 bytes, checksum: d041495931078a96ff66395b0a21b092 (MD5)
  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2011-12-13T19:15:33Z (GMT) No. of bitstreams: 1 STINOCHARLES1950.pdf: 3139759 bytes, checksum: d041495931078a96ff66395b0a21b092 (MD5)

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