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Subject: Meat--Quality
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Electronic Theses & Dissertations
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Beef
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Cholesterol--Oxidation
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Meat--Storage
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Membrane lipids--Peroxidation
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Slaughtering and slaughter-houses
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Vitamin E
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Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks
Odume, Emmanuel Uche
Text (1978)
Part of
Electronic Theses & Dissertations
Membranal lipid oxidation in muscle tissue - mechanism and prevention
Engeseth, Nicki Jene
Text (1990)
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Electronic Theses & Dissertations
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