Effect of sodium lactate on sensory, microbial, chemical and physical attributes of cooked roast beef during storage /

Bibliographic Details
Main Author:	Papadopoulos, Linda S. (Linda Suter), 1960-
Other Authors:	Dill, C. W. (degree committee member.), Finne, G. (degree committee member.), Ringer, L. J. (degree committee member.), Smith, S. B. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1990.
Subjects:	Lactic acid bacteria. Meat > Microbiology. Meat > Preservation. Meat > Quality. Major food science and technology. Academic theses
Online Access:	ProQuest, Abstract Link to OAKTrust copy

ProQuest, Abstract
Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1990 Dissertation P213
Notes:		Cushing Archival Copy (Library Use Only)

1990 Dissertation P213	Available