Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna

Lin, Hwei-Shen

doi:https://doi.org/10.31274/rtd-180813-276

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Iowa State University

Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna

dc:creator Lin, Hwei-Shen

thesis:degree_name Doctor of Philosophy

dc:date.issued1978

Degree

thesis:*

Name thesis:degree_name: Doctor of Philosophy
Level thesis:degree_level: dissertation
Department dc:contributor.department: Department of Animal Science
Year dc:date.issued: 1978

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Lin, Hwei-Shen

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Language dc:language.iso: en

Identifiers

dc:identifier.*

DOI: https://doi.org/10.31274/rtd-180813-276
Identifier: archive/lib.dr.iastate.edu/rtd/6397/
OAI identifier oai:identifier: oai:dr.lib.iastate.edu:20.500.12876/79159

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source

Harvested from: Iowa State University
Base URL: dr.lib.iastate.edu/server/oai/request
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

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citation

Lin, Hwei-Shen. Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna. dissertation thesis, 1978. https://dr.lib.iastate.edu/handle/20.500.12876/79159

Effect of packaging conditions, nitrite concentration, sodium erythrobate concentration and length of storage on color and rancidity development of sliced bologna

Degree

Author and committee

Rights

Identifiers

Chain of custody

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