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dc.creatorClarke, Andrew Douglas
dc.date.available2011-02-18T22:39:40Z
dc.date.issued1984-05
dc.identifier.urihttp://hdl.handle.net/2346/18627en_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.subjectCookery (Pork)en_US
dc.subjectFood -- Sensory evaluationen_US
dc.subjectAntioxidantsen_US
dc.titleEffects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.
dc.typeThesis
thesis.degree.nameM.S.
thesis.degree.levelMasters
thesis.degree.disciplineMeat Science
thesis.degree.grantorTexas Tech University
thesis.degree.departmentMeat Science
thesis.degree.departmentAnimal and Food Science
dc.degree.departmentMeat Scienceen_US
dc.rights.availabilityUnrestricted.


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