| 000 | 00000nam 2200000zi 4500 |
| 001 | 9.922197 |
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| 003 | CaOODSP |
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| 005 | 20250611123731 |
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| 006 | m o d f |
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| 007 | cr |n||||||||| |
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| 008 | 230503e197512##oncado ob f000 0 eng d |
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| 040 | |aCaOODSP|beng|erda|cCaOODSP |
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| 043 | |an-cn--- |
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| 086 | 1 |aA58-4/563E-PDF |
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| 100 | 1 |aTimbers, G. E. |q(Gordon Ernest), |d1940- |eauthor. |
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| 245 | 12|aA laboratory wiener cabinet / |cG.E. Timbers, J.G. Caron, C.J. Randall. |
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| 246 | 14|aA laboratory wiener curing cabinet |
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| 264 | 1|aOttawa, Ontario : |bEngineering Research Service, Research Branch, Agriculture Canada, |cDecember 1975. |
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| 300 | |a1 online resource (11 pages) : |billustrations, charts, photographs |
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| 336 | |atext|btxt|2rdacontent |
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| 337 | |acomputer|bc|2rdamedia |
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| 338 | |aonline resource|bcr|2rdacarrier |
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| 490 | 1 |aContribution ; |vno. 563 |
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| 500 | |a"Report number 7521-563." |
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| 504 | |aIncludes bibliographical references (page 6). |
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| 520 | |a"One aspect of the work undertaken at the Food Research Institute is the fundamental study of the influence of formulation changes and the use of various protein sources on the production of wiener products. For the results of this work to be extrapolated to the industrial situation it is necessary to process the material under conditions which can be related to commercial practice. One facility which has not been available to F.R.I. was a suitable cook house in which to process the small lots of wieners under conditions which replicate commercial batch or continuous processes."--Introduction, page [1]. |
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| 650 | 0|aSausages|zCanada. |
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| 650 | 6|aSaucisses|zCanada. |
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| 710 | 1 |aCanada. |bAgriculture Canada. |bEngineering Research Service, |eissuing body. |
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| 830 | #0|aContribution (Canada. Agriculture Canada. Engineering Research Service)|vno. 563.|w(CaOODSP)9.921188 |
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| 856 | 40|qPDF|s9.72 MB|uhttps://publications.gc.ca/collections/collection_2023/aac-aafc/A58-4-563-eng.pdf |
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