Yield and palatability of phosphate-treated, hot-processed pork

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dc.degree.department Meat Science en_US
dc.degree.discipline Meat Science en_US
dc.degree.grantor Texas Tech University en_US
dc.degree.level Masters en_US
dc.degree.name M .S . en_US
dc.rights.availability unrestricted en_US
dc.creator Hoes , Tommy Leo en_US
dc.date.accessioned 2014 -06 -06T20 :41 :31Z
dc.date.available 2011 -02 -18T20 :43 :11Z en_US
dc.date.available 2014 -06 -06T20 :41 :31Z
dc.date.issued 1979 -12 en_US
dc.identifier.uri http : / /hdl .handle .net /2346 /14560 en_US
dc.description.abstract Not available en_US
dc.language.iso en _US en_US
dc.publisher Texas Tech University en_US
dc.subject Meat cutting en_US
dc.subject Pork en_US
dc.subject Cookery (Pork ) en_US
dc.title Yield and palatability of phosphate -treated , hot -processed pork en_US
dc.type Electronic Thesis en_US


Yield and palatability of phosphate-treated, hot-processed pork. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /14560 .

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