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Effects of dietary fat and vitamin E upon the stability of meat in frozen storage

Effects of dietary fat and vitamin E upon the stability of meat in frozen storage

Igene, John Oamen

Text (1976)

Part of Electronic Theses & Dissertations

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

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

Igene, John Oamen

Text (1978)

Part of Electronic Theses & Dissertations