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