Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Stoick, Susan Marie

Date: 1989

Subjects: Flavor
Lipids--Oxidation
Meat--Preservation
Rosemary

Program of Study: Food Science and Human Nutrition

Degree Level: Masters

Language: English

Pages: vii, 142 pages

Permalink: https://doi.org/doi:10.25335/3q21-1n71