✦ LIBER ✦

COMMERCIAL ACCELERATED PORK PROCESSING: YIELDS OF CURED HAM, BACON AND LOINS

✍ Scribed by R. W. MANDIGO; T. L. THOMPSON; G. M. WEISS

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

ACCELERATED PORK PROCESSING: CURED COLOR

✍ R. W. MANDIGO; G. F. KUNERT 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 196 KB

COMMERCIAL ACCELERATED PORK PROCESSING:

✍ R.W. MANDIGO; T.L. THOMPSON; G.M. WEISS 📂 Article 📅 1979 🏛 Institute of Food Technologists 🌐 English ⚖ 270 KB

ACCELERATED PORK PROCESSING: A QUANTITAT

✍ D. G. CORNISH; R. W. MANDIGO 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 261 KB

EFFECT OF COMMERCIAL CURING, SMOKING, ST

✍ E. E. RICE; J. F. BEUK; J. F. FRIED 📂 Article 📅 1947 🏛 Institute of Food Technologists 🌐 English ⚖ 481 KB

EFFECT OF QUALITY ATTRIBUTES UPON PROCES

✍ H. R. CROSS; G. C. SMITH; Z. L. CARPENTER 📂 Article 📅 2008 🏛 Institute of Food Technologists 🌐 English ⚖ 551 KB

Effect of Rapid Chilling and Accelerated

✍ S. W. NEEL; J. O. REAGAN; J. W. MABRY; M. F. MILLER 📂 Article 📅 1988 🏛 Institute of Food Technologists 🌐 English ⚖ 261 KB