The effects of fresh and frozen storage on palatability, oxidative rancidity and color of packaged beef steaks

Description

Thesis (M. S.)--Oklahoma State University, 2005. / Vita. Includes bibliographical references (p. 76-81).

Links & Downloads

1. http://digital.library.okstate.edu/etd/umi-okstate-1328.pdf

Tags

Animal Science (Theses)

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/60932163
Date	January 2005
Creators	Dalton, Marcia Anne,
Source Sets	OCLC
Language	English
Detected Language	English