Histological, physical, and organoleptic changes in three grades of beef during aging

dc.contributor.author Harrison, Dorothy
dc.contributor.department Food and Nutrition
dc.date 2018-08-22T23:53:12.000
dc.date.accessioned 2020-06-30T07:24:12Z
dc.date.available 2020-06-30T07:24:12Z
dc.date.copyright Wed Jan 01 00:00:00 UTC 1947
dc.date.issued 1947
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/rtd/12844/
dc.identifier.articleid 13843
dc.identifier.contextkey 6866327
dc.identifier.doi https://doi.org/10.31274/rtd-180813-14108
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath rtd/12844
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/66257
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/rtd/12844/r_DP11906.pdf|||Fri Jan 14 19:31:25 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 Histological, physical, and organoleptic changes in three grades of beef during aging
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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