Quality characteristics for fully-cooked ham, brine-cured prior to freezing
By: Vicki L. Wilson.
Published: 1991
Language: eng
Number of pages: 76
Subjects: Ham -- Preservation.; Pork -- Quality.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1992.

Includes bibliographical references (leaves 67-72)