Effects of collagen content, fiber alignment, storage and heating on cooking characteristics, dimensional changes and microstructure of restructured beef /

Description

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1992. / Vita. Abstract. Includes bibliographical references (leaves 138-154). Also available via the Internet.

Links & Downloads

1. http://scholar.lib.vt.edu/theses/available/etd-10102009-020326/

Tags

Beef Microstructure. Collagen.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/28693564
Date	January 1992
Creators	Hsu, Kanghuan M.,
Source Sets	OCLC
Language	English
Detected Language	English
Source	This resource online