Sensory, chemical and instrumental analyses of flavor, texture and color of precooked beef frozen and stored in modified atmosphere packaging
| dc.contributor.author | Hwang, Syou-Yu. | en_US |
| dc.date.accessioned | 2015-12-31T14:30:37Z | |
| dc.date.available | 2015-12-31T14:30:37Z | |
| dc.date.issued | 1988 | en_US |
| dc.date.published | 1988 | en_US |
| dc.description | Call number: LD2668 .T4 FN 1988 H83 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.department | Human Nutrition | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/22489 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.title | Sensory, chemical and instrumental analyses of flavor, texture and color of precooked beef frozen and stored in modified atmosphere packaging | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
