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Last edited by ImportBot
September 11, 2015 | History
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Meat Science Research Laboratory (Beltsville, Md.)

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  • Cover of: Shelflife, sensory, cookery and physical characteristics of bacon cured with varying levels of sodium nitrite and potassium sorbate: final report

    First published in 1979 — 1 edition
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  • Cover of: Bone, cartilage and connective tissue: effects of quantity, type and removal systems for ground beef : final report

    First published in 1985 — 1 edition
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Subjects

Food, Analysis, Bacon, Beef, Boning, Composition, Cooking (Bacon), Food industry and trade, Meat, Quality, Shelf-life dating

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ID Numbers

  • OLID: OL7245148A

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History

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September 11, 2015 Created by ImportBot import new book