Role of meat lipids and meat pigments in development of rancidity and warmed-over flavor in frozen and cooked meat

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Igene, John Oamen

Date Published: 1978

Subjects: Frozen meat
Lipids
Meat
Rancidity

Program of Study: Food Science and Human Nutrition

Degree Level: Doctoral

Language: English

Pages: 5, xv, 196 i.e. 197 pages

Permalink: https://doi.org/doi:10.25335/jggv-5972