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About this Agricultural and Biological Sciences article
Effects of Heating Bacon and Sausage in Nonwoven, Melt-blown Material by C.A. COSTELLO; W.C. MORRIS; J.R. BARWICK is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- C.A. COSTELLO; W.C. MORRIS; J.R. BARWICK
- Publisher
- Institute of Food Technologists; Wiley (Blackwell Publishing); Wiley-Blackwell; Wiley (ISSN 0022-1147)
- Published
- 1990
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)
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