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Effects of rigor, salt, storage methods and time on the ultrastructure, chemical and organoleptic properties of beef /

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1. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487174863878069

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu1487174863878069
Date	January 1982
Creators	Kuo, James Chun-Chin
Publisher	The Ohio State University / OhioLINK
Source Sets	Ohiolink ETDs
Language	English
Detected Language	English
Type	text
Source	http://rave.ohiolink.edu/etdc/view?acc_num=osu1487174863878069
Rights	unrestricted, 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.