EFFECTS OF PROCESSING TEMPERATURE AND ADDED ANTIMICROBIAL AGENTS ON THE KEEPING QUALITY OF MEXICAN-STYLE SAUCE.
Author
Chung, Siew Lian.Issue Date
1984Keywords
Food -- Preservation.Food -- Microbiology.
Hot pepper sauces -- Preservation.
Industries -- Arizona -- Tucson.
Miguel's Food Products.
Metadata
Show full item recordPublisher
The University of Arizona.Rights
Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.Type
textThesis-Reproduction (electronic)
Degree Name
M.S.Degree Level
mastersDegree Program
Graduate CollegeNutrition and Food Science