The physical, chemical and microbial effects of supplemental sodium nitrate on cured meat products

Text Registration

The physical, chemical and microbial effects of supplemental sodium nitrate on cured meat products

Status

Published

on 17 Aug 2016

Year of Creation

2016

Emily Louise Usinger

Registration Number

TX0008266380

on 17 Aug 2016

The U.S. Copyright record (Registration Number: TX0008266380) dated 17 Aug 2016, pertains to an electronic file (eService) titled "The physical, chemical and microbial effects of supplemental sodium nitrate on cured meat products" created in 2016. The copyright holder is Emily Louise Usinger, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to Emily Louise Usinger.

Emily Louise Usinger

Application Details

Registration Number

TX0008266380

Registration Date

8/17/2016

Year of Creation

2016

Agency Marc Code

DLC-CO

Record Status

New

Physical Description

Electronic file (eService)

First Publication Nation

United States

Personal Authors

Emily Louise Usinger

Notes

Rights Note: Diana G Zajic, ProQuest-CSA, LLC, 789 E. Eisenhower Parkway, Ann Arbor, MI, 48108-3218, United States, (800) 521-0600 xext77020, disspub@proquest.com

Statements

Application Title Statement: The physical, chemical and microbial effects of supplemental sodium nitrate on cured meat products

Author Statement: Emily Louise Usinger Citizenship: United States Authorship: text

Notes

Rights Note: Diana G Zajic, ProQuest-CSA, LLC, 789 E. Eisenhower Parkway, Ann Arbor, MI, 48108-3218, United States, (800) 521-0600 xext77020, disspub@proquest.com

Statements

Application Title Statement: The physical, chemical and microbial effects of supplemental sodium nitrate on cured meat products

Author Statement: Emily Louise Usinger Citizenship: United States Authorship: text

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