An innovative approach to predicting meat tenderness using biomechanical properties of meat

Description

Thesis (Ph. D.)--Texas A&M University, 2006. / "Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created on Nov. 2, 2007.) Vita. Abstract. Includes bibliographical references.

Links & Downloads

1. http://handle.tamu.edu/1969.1/5873

Tags

Major Food Science and Technology

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/191674916
Date	January 1900
Creators	Boleman, Randi Marburger,
Publisher	[College Station, Tex. : Texas A&M University,
Source Sets	OCLC
Language	English
Detected Language	English