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Nutritional assessment of food preparation techniques used to reduce fat in ground meat-containing products /

Bibliographic Details
Main Author: Griffith, Holly Ann, 1966-
Format: Thesis eBook
Language:English
Published: [Place of publication not identified] : [publisher not identified] ; 1990.
Subjects:
Food > Fat content.
Meat > Composition.
Nutrition > Evaluation.
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:viii, 44 leaves ; 29 cm.
Also available online.
Bibliography:Includes bibliographical references.