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

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

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dc.creator Clarke, Andrew Douglas
dc.date.available 2011-02-18T22:39:40Z
dc.date.issued 1984-05
dc.identifier.uri http://hdl.handle.net/2346/18627 en_US
dc.description.abstract Not available
dc.format.mimetype application/pdf
dc.language.iso eng
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.
dc.type Thesis
thesis.degree.name M.S.
thesis.degree.level Masters
thesis.degree.discipline Meat Science
thesis.degree.grantor Texas Tech University
thesis.degree.department Meat Science
thesis.degree.department Animal and Food Science
dc.degree.department Meat Science en_US
dc.rights.availability Unrestricted.

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