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:
Online Access:Link to ProQuest copy
Link to OAKTrust copy
ProQuest, Abstract

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