Some causes and measurements of color changes in fresh retail meat cuts

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Butler, O. D. (Ogbourne Duke), 1918-1998

Date Published: 1953

Subjects: Meat industry and trade
Meat--Preservation
Meat--Microbiology

Program of Study: Animal Husbandry

Degree Level: Doctoral

Language: English

Pages: [x], 78 page

ISBN: 9781339450056
1339450054

Permalink: https://doi.org/doi:10.25335/15r0-sj20

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