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Electronic Theses & Dissertations
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English
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Frozen foods
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Lipids
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Meat
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Meat--Preservation
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Rancidity
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Spectrophotometry
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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
Igene, John Oamen
Text (1978)
Part of
Electronic Theses & Dissertations
Spectrophotometric estimation of metmyglobin in frozen meat extracts
Lane, John Perry, 1928-
Text (1960)
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Electronic Theses & Dissertations
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