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Prevention of lipid oxidation and warmed-over flavor utilizing antioxidants and the tumbling process of precooked Roast Beef /

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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1486400446372543
Date January 2001
CreatorsCheng, Jen-hua (Dave)
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu1486400446372543
Rightsunrestricted, This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.

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