Processing Factors Affecting Commercially Produced Pork Bacon.

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dc.contributor.advisorDana Hanson, Chair
dc.contributor.advisorDavid Green, Member
dc.contributor.advisorMary Drake, Member
dc.contributor.authorNobles, Currey Allen
dc.date.accepted2017-03-07
dc.date.accessioned2017-04-20T12:31:14Z
dc.date.available2017-04-20T12:31:14Z
dc.date.defense2016-12-20
dc.date.issued2016-12-20
dc.date.released2017-04-20
dc.date.reviewed2017-01-04
dc.date.submitted2016-12-20
dc.degree.disciplineFood Science
dc.degree.levelthesis
dc.degree.nameMaster of Science
dc.descriptionNorth Carolina State University Theses Food Science.
dc.formatM.S. North Carolina State University, 2017.
dc.identifier.otherdeg5926
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.20/33706
dc.rights
dc.titleProcessing Factors Affecting Commercially Produced Pork Bacon.
dcterms.extent1 online resource (xi, 112 pages) : illustrations

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