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Visit USCOPhysical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast
Text Registration
Copyright Title
Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast
Status
Published
on 20 Nov 2017
Year of Creation
2017
Copyright Claimant
McKenna Jane Powell
Registration Number
TX0008503208
on 20 Nov 2017Copyright Summary
The U.S. Copyright record (Registration Number: TX0008503208) dated 20 Nov 2017, pertains to an electronic file (eService) titled "Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast" created in 2017. The copyright holder is McKenna Jane Powell, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to McKenna Jane Powell.
Application Details
Registration Number
TX0008503208
Registration Date
11/20/2017
Year of Creation
2017
Agency Marc Code
DLC-CO
Record Status
New
Physical Description
Electronic Deposit
First Publication Nation
United States
Notes
Rights Note: Mark Dill, ProQuest-CSA, LLC, 789 E. Eisenhower Parkway, Ann Arbor, MI, 48108-3218, United States, (800) 521-0600, disspub@proquest.com
Statements
Application Title Statement: Physical and chemical effects of citrus fiber as a natural alternative to sodium tripolyphosphate in uncured all-pork bologna and oven-roasted turkey breast
Author Statement: McKenna Jane Powell Citizenship: United States Authorship: text
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