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1.
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The Effect of Cooking Conditions upon the Yield and Palatability of Pork Loin Roasts by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: December 1963
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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Effect of Cooking Procedures on the Composition and Oranoleptic Properties of Pork Chops by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: May 1962
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Quality and Nutritive Properties of Different Types of Commercially Cured Hams. II. Organoleptic Anaylsis by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: June 1953
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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4.
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The Variation in Tenderness in the Longissimus Dorsi Muscle of Pork by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: December 1953
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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