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Degree Level: Masters
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Subject: Rosemary
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Subject: Meat--Preservation
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Electronic Theses & Dissertations
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Theses
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English
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Antioxidants
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Flavor
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Lipids--Oxidation
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Pork
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Oxidative stability of restructured beef steaks procesed with an oleoresin rosemary
Stoick, Susan Marie
Text (1989)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
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Electronic Theses & Dissertations
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