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Evaluation of the fatty acid composition and caloric value of ground beef formulated to contain low levels of fat /

Bibliographic Details
Main Author: Campbell, Laura Elaine, 1961-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1988.
Subjects:
Beef.
Fatty acids.
Food > Fat content.
Major food science and technology.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Food Science and Technology."
Typescript (photocopy).
Vita.
Physical Description:ix, 47 leaves : illustrations ; 29 cm.
Also available online.
Bibliography:Bibliography: leaves 42-46.