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Effects of packaging methods, display light and time on riboflavin retention, microbial growth, rancidity and pH of fresh pork stored at 22±1?C /

No description available.
Identiferoai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu148715245044308
Date January 1980
CreatorsIgbinedion, Jim Eghe
PublisherThe Ohio State University / OhioLINK
Source SetsOhiolink ETDs
LanguageEnglish
Detected LanguageEnglish
Typetext
Sourcehttp://rave.ohiolink.edu/etdc/view?acc_num=osu148715245044308
Rightsunrestricted, 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.

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