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Studies on the onset of warmerd-over [i.e. warmed-over] flavor in ground beef products and the use of M-S based electronic nose in differ[e]ntiating beef products /

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  1. http://rave.ohiolink.edu/etdc/view?acc_num=osu148646332162576
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Agriculture
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Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu148646332162576
Date January 2002
CreatorsMulla, Zohair
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu148646332162576
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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