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The influence of quality grade, fat trim level and degree of doneness on the fatty acid composition of beef /

Bibliographic Details
Main Author: Harberson, Tish Joan, 1963-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1988.
Subjects:
Beef > Quality.
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, 44 leaves ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.