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

Now showing 1 - 1 of 1