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Composition and Palatability Characteristics of Mild - Cured Hams in Relation to Heating, Cover - Fat,and Marbling by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: March 1967
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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Quality and Physical Composition of Various Cuts of Raw and Cooked Pork by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: April 1962
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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3.
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Consumer Quality of Selected Muscles of Raw and Cooked Pork by
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: February 1960
In: Food Technology
Availability: Items available for loan: BCAS Library (1).

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