Results of search for 'ccl=au:"C E Swift"' › BCAS Central Library catalog

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	1.	No cover image available Comminuted Meat Emulsions:Relation of the Melting Characteristics of Fat to Emulsion Stability by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: June 1968 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Comminuted Meat Emulsions:Factors Affecting Meat Proteins as Emulsion Stabilizers by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1963 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Comminuted Meat Emulsions - The Capacity of Meats for Emulsifying Fat by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1961 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Factors Affecting the Water Retention of Beef.II. Variation in Some pH Determinants Among Eight Muscles by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: February 1960 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Factors Affecting the Water Retention of Beef:I. Variations in Composition and Properties among Eight Muscles by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1959 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	6.	No cover image available Action of Phosphates in Sausage Products II. Pilot Plant Studies of the Effects of Some Phosphates on Binding and Color by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: August 1957 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	7.	No cover image available The Action of Phosphates in Sausage Products. I. Factors Affecting the Water Retention of Phosphate - Treated Ground Meat by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: November 1956 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	8.	No cover image available Variance in Chemical Determinations of Added Moisture by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1954 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	9.	No cover image available The Effect of Variations in Moisture and Fat Content on the Juiciness and Tenderness of Bologna by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: July 1954 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	10.	No cover image available Rendering Lard at Low Temperatures by C E Swift Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1952 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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