Sorghum bran, chestnut wood powder, and Chardonnay grape seed flour addition effect on lipid oxidation and color in ground beef patties /

Bibliographic Details

Main Author:	Roybal, Tabitha Lynn
Other Authors:	Miller, Rhonda K. (Thesis advisor)
Format:	Thesis eBook
Language:	English
Published:	[College Station, Tex.] : [Texas A&M University], [2012]
Subjects:	Major food science and technology. Chestnut Tannins Sorghum Ground beef Lipid oxidation Chardonnay grape
Online Access:	Link to OAK Trust copy