Study of factors affecting oxidative stability of precooked chunked and formed beef roasts /

Bibliographic Details
Main Author:	Leu, Jyh-Pyng Romeo, 1953-
Other Authors:	Cross, H. R. (degree committee member.), Dill, C. W. (degree committee member.), Russell, L. H. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1986.
Subjects:	Antioxidants. Beef > Quality. Oxidation, Physiological. Major food science and technology. Academic theses
Online Access:	Link to ProQuest copy Link to OAKTrust copy ProQuest, Abstract

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1986 Dissertation L652
Notes:		Cushing Archival Copy (Library Use Only)

1986 Dissertation L652	Available