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Language: English
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Program of Study: Food Science
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Subject: Meat
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Electronic Theses & Dissertations
4
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Theses
4
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In Copyright
4
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Nucleotides
1
Turkeys
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Effect of chelating agents on postmortem changes in muscle
Weiner, Philip David
Text (1967)
Part of
Electronic Theses & Dissertations
Tenderness and change in pH and protein extractability of turkey breast muscle exhibiting different rates of post-mortem glycolysis
Landes, Doelas Randy, 1943-
Text (1969)
Part of
Electronic Theses & Dissertations
Solubility and emulsifying characterstics of intracellular beef muscle proteins
Hegarty, Gerald Ray
Text (1963)
Part of
Electronic Theses & Dissertations
The determination of 5'-mononucleotides in meats
Dannert, Robert Dale
Text (1966)
Part of
Electronic Theses & Dissertations
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