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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 /

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1. http://rave.ohiolink.edu/etdc/view?acc_num=osu148715245044308

Identifer	oai:union.ndltd.org:OhioLink/oai:etd.ohiolink.edu:osu148715245044308
Date	January 1980
Creators	Igbinedion, Jim Eghe
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=osu148715245044308
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.