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Electronic Theses & Dissertations
6
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Theses
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Antioxidants
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Beef
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Food poisoning
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Frozen foods
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Frozen meat
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Lipids
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Meat industry and trade
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Meat--Microbiology
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Nitrites
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A study of the effect of air velocity and temperature on ground beef
Lough, John Benedict
Text (1958)
Part of
Electronic Theses & Dissertations
Some causes and measurements of color changes in fresh retail meat cuts
Butler, O. D. (Ogbourne Duke), 1918-1998
Text (1953)
Part of
Electronic Theses & Dissertations
Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry
Haas, Martin Charles
Text (1963)
Part of
Electronic Theses & Dissertations
Antioxidant role of nitrite in meat systems
Freybler, Linda Anne
Text (1989)
Part of
Electronic Theses & Dissertations
Effect of cold storage and frozen storage on the palatability and histological appearance of the longissimus dorsi muscle of beef
Orr, Kathryn June
Text (1949)
Part of
Electronic Theses & Dissertations
Acids and chloramphenicol as sanitizing agents for meat contaminated with food poisoning organisms
Gômutputra, Choomphorn
Text (1952)
Part of
Electronic Theses & Dissertations
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