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The use of nonmuscle proteins as binders in various meat systems /

Bibliographic Details
Main Author: Crenwelge, Carolyn Hibbs
Format: Thesis eBook
Language:English
Published: [College Station, Tex.] : Crenwelge, 1980.
Subjects:
Food additives.
Meat.
Packing-house products.
Proteins.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science & Technology."
Vita.
Physical Description:viii, 49 leaves : illustrations, forms, graphs ; 29 cm.
Also available online.
Bibliography:Bibliography: leaves 39-43.