Effect of selected times and temperatures during holding on the quality characteristics and thiamine content of roast beef

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Boyle, Mary Ann

Date: 1968

Subjects: Beef
Vitamin B1

Program of Study: Institution Administration

Degree Level: Masters

Language: English

Pages: 3, viii, 124 leaves

Permalink: https://doi.org/doi:10.25335/71kg-tc98