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Fatty acid composition of raw and cooked muscle tissue from closely or completely trimmed beef steaks and roasts /

Bibliographic Details
Main Author: Harris, Kerri Beth King, 1964-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1989.
Subjects:
Beef cattle > Carcasses > Grading.
Beef > Quality.
Fatty acids.
Meat cutting.
Major nutrition.
Online Access:Link to OAKTrust copy
Description
Item Description:"Major subject: Nutrition."
Typescript (photocopy).
Vita.
Physical Description:viii, 37 leaves ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.