Effects of postmortem pH modification and oxygen saturation on lean color characteristics of dark cutting beef

Description

Thesis (M. S.)--Oklahoma State University, 2004. / Vita. Includes bibliographical references (p. 78-86).

Links & Downloads

1. http://digital.library.okstate.edu/etd/umi-okstate-1119.pdf

Tags

Animal Science (Theses)

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/60683507
Date	January 2004
Creators	Charmasson, Keith Brandon,
Source Sets	OCLC
Language	English
Detected Language	English