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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

Stability of lipids in restructured beef steaks

Stability of lipids in restructured beef steaks

Crackel, Rhonda Lynn

Text (1986)

Part of Electronic Theses & Dissertations

Computer Simulation of Lipid Oxidation in Dry Foods during Storage

Computer Simulation of Lipid Oxidation in Dry Foods during Storage

Yantarasri, Thongchai

Text (1983)

Part of Electronic Theses & Dissertations