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Home curing bacon for a mild flavor

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https://hdl.handle.net/10355/69431
dc.contributor.authorAlexander, Mauriceeng
dc.contributor.authorStringer, W.C.eng
dc.date.issued1979eng
dc.description.statementofresponsibilityMaurice Alexander and W. C. Stringer (Department of Animal Husbandry and Department of Food Science and Nutrition, College of Agriculture)eng
dc.description.versionNew 7/79/10Meng
dc.identifier.otherG-02528-1979eng
dc.identifier.urihttps://hdl.handle.net/10355/69431
dc.languageEnglisheng
dc.publisherUniversity of Missouri--Columbia. Extension Divisioneng
dc.relation.ispartofcommunityUniversity of Missouri--Columbia. Extensioneng
dc.relation.ispartofseriesG - Agricultural Guides (University of Missouri--Columbia. Extension) ; 02528 (1979)eng
dc.rightsArchive version. For the most recent information see extension.missouri.edu.eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.rights.licenseProvided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.eng
dc.titleHome curing bacon for a mild flavoreng
dc.typeDocumenteng


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