Comparison of lipid oxidation, iron catalysts, and flavor deterioration in beef, chicken, and pork /
| Main Author: | |
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1992.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
| Item Description: | "Major subject: Food Science and Technology". Vita. |
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| Physical Description: | xi, 69 leaves : illustrations ; 28 cm. Also available online. |
| Bibliography: | Includes bibliographical references. |