EFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS.
AuthorMcDaniel, Marianne Capp.
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PublisherThe University of Arizona.
RightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.
Degree ProgramGraduate College