Utilization of enzymes to provide heating endpoint markers and modify endogenous cholesterol in muscle foods /

Bibliographic Details
Main Author:	Smith, Gordon Lee, 1961-
Other Authors:	Dill, Charles W. (degree committee member.), Phillips, Timothy D. (degree committee member.), Russell, Leon H. (degree committee member.), Smith, Stephen B. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1991.
Subjects:	Meat > Analysis. Enzymatic analysis. Food > Cholesterol content. Major food science and technology. Academic theses
Online Access:	Link to OAKTrust copy

Link to OAKTrust copy

Remote Storage

Holdings details from Remote Storage
Call Number	Status	Get It
Call Number:		1991 Dissertation S648
Notes:		Cushing Archival Copy (Library Use Only)

1991 Dissertation S648	Available