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The Effect of Various Binders and Meats on the Palatability and Processing Characteristics of Bologna by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: September 1966
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Some Factors Influencing the Uniformity and Stability of Color in Cured Hams by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: November 1959
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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