Effects of freezing system, freezing rate, film permeability, packaging time and display case temperature on color stability and weight loss of frozen beef longissimus and psoas major muscles

Sandberg, Michael Lewis2011-07-112011-07-111970http://hdl.handle.net/2097/10203Digitized by Kansas Correctional IndustriesEffects of freezing system, freezing rate, film permeability, packaging time and display case temperature on color stability and weight loss of frozen beef longissimus and psoas major musclesThesisThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.