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The effect of marbling and subcutaneous fat on the microbiological and sensory characteristics of beef strip loin steaks /

Bibliographic Details
Main Author: Correale, Karen Kross, 1963-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1986.
Subjects:
Beef > Quality.
Meat > Microbiology.
Meat > Packaging.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:x, 46 leaves ; 29 cm.
Also available online.
Bibliography:Bibliography: leaves 44-45.