The role of ionic strength in the postmortem tenderization of meat /

Bibliographic Details
Main Author:	Wu, Fu-Yu, 1950-
Other Authors:	Cross, H. R. (degree committee member.), Landmann, W. A. (degree committee member.), Pace, C. N. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1985.
Subjects:	Meat > Quality. 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:		1985 Dissertation W958
Notes:		Cushing Archival Copy (Library Use Only)

1985 Dissertation W958	Available