Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range

Downs, Doris M.

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Michigan State University

Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range

dc:creator Downs, Doris M.

dc:date1959

Abstract

dc:description

Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Institution Administration, 1959

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Downs, Doris M.

Subjects

dc:subject × 1

Rights

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Statement dc:rights: In Copyright
Language dc:language: English

Identifiers

dc:identifier.*

Identifier: etd:10063
local:MSU_31293030620573
OAI identifier oai:identifier: oai:d.lib.msu.edu:etd_10063

Chain of custody

source

Harvested from: Michigan State University
Base URL: d.lib.msu.edu/oai
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

related terms

Ham
msu
1959

citation

Downs, Doris M.. Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range. 1959. https://doi.org/doi:10.25335/gx5f-cj89

Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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