Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.

DSpace/Manakin Repository

Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.

Show simple item record


dc.creator Clarke, Andrew Douglas en_US
dc.date.available 2011-02-18T22:39:40Z en_US
dc.date.issued 1984-05 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
thesis.degree.department Meat Science
thesis.degree.department Animal and Food Science
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

Files in this item

Files Size Format View
31295003679064.pdf 1.895Mb PDF View/Open

This item appears in the following Collection(s)

Show simple item record

Browse

My Account