An edition of Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage (1988)

Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage

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Lipid oxidation and pigment stability in rest ...
Joseph George Akamittath
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Last edited by WorkBot
January 21, 2010 | History
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An edition of Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage (1988)

Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Language
English
Pages
112

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Subjects
Frozen meat, Color of meat, Analysis

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Cover of: Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage
Lipid oxidation and pigment stability in restructured beef, pork and turkey steaks during frozen storage
1988
in English
  • Not in Library

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Book Details

Edition Notes

Typescript.

Thesis (M.S.)--Washington State University, 1988.

Bibliography: leaves 84-90.

WSU:"Department of Food Science and Human Nutrition."

The Physical Object

Pagination
xi, 112 leaves, bound :
Number of pages
112

ID Numbers

Open Library
OL16694475M

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January 21, 2010 Edited by WorkBot add subjects and covers
December 11, 2009 Created by WorkBot add works page