A study of the relationship between free amino acid content and tenderness of chicken muscle tissue

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Miller, Julius Henry

Date: 1964

Subjects: Amino acids
Poultry as food

Program of Study: Food Science

Degree Level: Masters

Language: English

Pages: 2, vi, 59 leaves

Permalink: https://doi.org/doi:10.25335/y17d-gp34