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	1.	No cover image available Rapid Method to Determine Stability of Sausage Emulsions and Effects of Processing Temperatures and Humidities by R L Saffle Material type: Text; Format: print ; Literary form: Not fiction Publication details: May 1967 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	2.	No cover image available Quantitative Determination of Salt - Soulble Protein in Various Types of Meat by R L Saffle Material type: Text; Format: print ; Literary form: Not fiction Publication details: December 1964 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	3.	No cover image available Peeling Ease of Frankfurters:I. Effect of chemical Composition,Heat,Collagen,and Type of Fat by R L Saffle Material type: Text; Format: print ; Literary form: Not fiction Publication details: December 1964 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	4.	No cover image available Peeling Ease of Frankfurters:II. Effects of Humidity,Temperature,and Types and Levels of Corn - Syrup Solids by R L Saffle Material type: Text; Format: print ; Literary form: Not fiction Publication details: December 1964 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

	5.	No cover image available Comparing Three Rapid Methods of Detecting Spoilage in Meat by R L Saffle 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)

	6.	No cover image available The Effect of Fatness on Some Processing and Palatability Characteristics of Pork Carcasses by R L Saffle Material type: Text; Format: print ; Literary form: Not fiction Publication details: April 1959 In: Food Technology Availability: Items available for loan: BCAS Library (1). Place hold Add to cart (remove)

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