Changes in palatability, microscopic appearance and electrical resistance in beef during the onset and passing of rigor and during subsequent storage

dc.contributor.author Paul, Pauline
dc.contributor.department Food and Nutrition
dc.date 2018-08-22T22:23:01.000
dc.date.accessioned 2020-06-30T07:24:13Z
dc.date.available 2020-06-30T07:24:13Z
dc.date.copyright Fri Jan 01 00:00:00 UTC 1943
dc.date.issued 1943
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/12846/
dc.identifier.articleid 13845
dc.identifier.contextkey 6866332
dc.identifier.doi https://doi.org/10.31274/rtd-180813-14109
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/12846
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/66259
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/12846/r_DP11908.pdf|||Fri Jan 14 19:31:27 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.disciplines Food Science
dc.subject.keywords Beef
dc.subject.keywords Cooking (Meat)
dc.title Changes in palatability, microscopic appearance and electrical resistance in beef during the onset and passing of rigor and during subsequent storage
dc.type article
dc.type.genre dissertation
dspace.entity.type Publication
thesis.degree.level dissertation
thesis.degree.name Doctor of Philosophy
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