Off-campus UNL users: To download campus access dissertations, please use the following link to log into our proxy server with your NU ID and password. When you are done browsing please remember to return to this page and log out.
Non-UNL users: Please talk to your librarian about requesting this dissertation through interlibrary loan.
THE EFFECT OF ACCELERATED AND CONVENTIONAL PROCESSING OF PORK LOINS ON FRESH-FROZEN AND FREEZE-DRIED PORK CHOPS
Abstract
Abstract not available
Subject Area
Food science
Recommended Citation
HINNERGARDT, LARRY CHARLES, "THE EFFECT OF ACCELERATED AND CONVENTIONAL PROCESSING OF PORK LOINS ON FRESH-FROZEN AND FREEZE-DRIED PORK CHOPS" (1972). ETD collection for University of Nebraska-Lincoln. AAI7300113.
https://digitalcommons.unl.edu/dissertations/AAI7300113
COinS