Effect of oxygen exposure on color stability of ground beef
| dc.contributor.author | Piske, Dorly. | en_US |
| dc.date.accessioned | 2015-12-30T23:09:39Z | |
| dc.date.available | 2015-12-30T23:09:39Z | |
| dc.date.issued | 1986 | en_US |
| dc.date.published | 1986 | en_US |
| dc.description | Call number: LD2668 .T4 1986 P57 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Animal Sciences and Industry | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22134 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Color of meat. | en_US |
| dc.subject.LCSH | Oxygen. | en_US |
| dc.subject.LCSH | Meat--Packaging. | en_US |
| dc.subject.LCSH | Beef--Preservation. | en_US |
| dc.title | Effect of oxygen exposure on color stability of ground beef | en_US |
| dc.type | Text | en_US |
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