| dc.contributor.author |
Clarke, Andrew Douglas |
en_US |
| dc.creator |
Clarke, Andrew Douglas |
en_US |
| dc.date.accessioned |
2011-02-18T22:39:40Z |
en_US |
| dc.date.accessioned |
2012-06-01T14:24:31Z |
|
| dc.date.available |
2011-02-18T22:39:40Z |
en_US |
| dc.date.available |
2012-06-01T14:24:31Z |
|
| dc.date.issued |
2011-02-18T22:39:40Z |
en_US |
| dc.date.submitted |
1984-01-01 |
en_US |
| dc.identifier.uri |
http://hdl.handle.net/2346/18627 |
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 |
Cookery (Pork) |
en_US |
| dc.subject |
Food -- Sensory evaluation |
en_US |
| dc.subject |
Antioxidants |
en_US |
| dc.title |
Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops. |
en_US |
| dc.type |
Electronic Thesis |
en_US |
| 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 |