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Sensory and chemical characteristics of ground goat meat products /

Ground goat meat and beef with 15% target fat content were produced using primal cuts of goat meat and beef chuck roasts obtained at 24 hours and ~7 days postmortem, respectively, and analyzed for total fat, moistures total and nowhere irons 2-thiobarbituric acid-reactive substances (TBARS), and per...

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Bibliographic Details
Main Author:	Myers, Cheri Elizabeth, 1972-
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy

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