Effects of beef enhancement with non-meat ingredients, blade tenderization, and vacuum tumbling on quality attributes of four beef cuts stored in a high oxygen environment

Description

Thesis (M. S.)--Texas A&M University, 2004 / "Major Subject: Food Science and Technology" Title from author supplied metadata (automated record created on Feb. 17, 2005.) Vita. Abstract. Includes bibliographical references.

Links & Downloads

1. http://hdl.handle.net/1969/1493

Tags

Major Food Science and Technology

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/59823787
Date	January 1900
Creators	Williams, Tracey Ann, 1978-
Publisher	[College Station, Tex. : Texas A&M University,
Source Sets	OCLC
Language	English
Detected Language	English