The Application of Food Grade Short Chain Fatty Acids to Prevent Infestation of Tyrophagus Putrescentiae on Dry Cured Ham and the Effects on Sensory Properties

Text Registration

The Application of Food Grade Short Chain Fatty Acids to Prevent Infestation of Tyrophagus Putrescentiae on Dry Cured Ham and the Effects on Sensory Properties

Status

Published

on 26 May 2020

Year of Creation

2020

William D. Rogers

Registration Number

TX0008879095

on 26 May 2020

The U.S. Copyright record (Registration Number: TX0008879095) dated 26 May 2020, pertains to an electronic file (eService) titled "The Application of Food Grade Short Chain Fatty Acids to Prevent Infestation of Tyrophagus Putrescentiae on Dry Cured Ham and the Effects on Sensory Properties" created in 2020. The copyright holder is William D. Rogers, known for their creative contributions in text registration. For any inquiries concerning this copyrighted material, kindly reach out to William D. Rogers.

William D. Rogers

Application Details

Registration Number

TX0008879095

Registration Date

5/26/2020

Year of Creation

2020

Agency Marc Code

DLC-CO

Record Status

New

Physical Description

Electronic file (eService)

First Publication Nation

United States

Personal Authors

William D Rogers

Notes

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

Statements

Application Title Statement: The Application of Food Grade Short Chain Fatty Acids to Prevent Infestation of Tyrophagus Putrescentiae on Dry Cured Ham and the Effects on Sensory Properties

Author Statement: William D. Rogers Authorship: text

Notes

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

Statements

Application Title Statement: The Application of Food Grade Short Chain Fatty Acids to Prevent Infestation of Tyrophagus Putrescentiae on Dry Cured Ham and the Effects on Sensory Properties

Author Statement: William D. Rogers Authorship: text

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