Effects of fat trim level, marbling and doneness on nutrient content, cooking losses and palatability of cooked beef steaks

dc.creatorAkinwunmi, Ibukun
dc.date.available2011-02-19T00:42:07Z
dc.date.issued1988-12
dc.degree.departmentFood Science and Technologyen_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/22010en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectFood -- Effect of heat onen_US
dc.subjectBeef -- Quality -- Rating ofen_US
dc.subjectFood -- Fat contenten_US
dc.subjectBeef -- Sensory evaluationen_US
dc.titleEffects of fat trim level, marbling and doneness on nutrient content, cooking losses and palatability of cooked beef steaks
dc.typeThesis
thesis.degree.departmentFood Science and Technology
thesis.degree.departmentAnimal and Food Science
thesis.degree.disciplineFood Science and Technology
thesis.degree.grantorTexas Tech University
thesis.degree.levelMasters
thesis.degree.nameM.S.

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