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EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS.

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Identiferoai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/274945
Date January 1983
CreatorsMcDaniel, Marianne Capp.
PublisherThe University of Arizona.
Source SetsUniversity of Arizona
Languageen_US
Detected LanguageGerman
Typetext, Thesis-Reproduction (electronic)
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.

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