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1.
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Quality of Aged Hams as Affected by Alternating Aging Temperatures by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: October 1968
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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2.
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The Effects of Smoking and Smoking Temperatures on the Shrinkage,Rancidity Development,Keeping Quality,and Palatability of Dry - Cured Hams by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: May 1961
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Procedure for Sampling and Laboratory Rendering of Ham Fat and Characteristics of Hams and Fat During Aging by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: June 1957
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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The Use of Monosodium Glutamate in Frozen Pork Sausage by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: July 1955
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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