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dc.contributor.authorMcDaniel, Marianne Capp.
dc.creatorMcDaniel, Marianne Capp.en_US
dc.date.accessioned2013-03-21T11:44:34Z
dc.date.available2013-03-21T11:44:34Z
dc.date.issued1983en_US
dc.identifier.urihttp://hdl.handle.net/10150/274945
dc.language.isoen_USen_US
dc.publisherThe University of Arizona.en_US
dc.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.en_US
dc.subjectBeef -- Quality.en_US
dc.subjectBeef -- Preservation.en_US
dc.titleEFFECT OF DIFFERENT COOKING PROCEDURES AND PACKAGING TREATMENTS ON MICROBIOLOGICAL AND SENSORY EVALUATION OF PRECOOKED BEEF ROASTS.en_US
dc.typetexten_US
dc.typeThesis-Reproduction (electronic)en_US
dc.identifier.oclc11791981en_US
thesis.degree.grantorUniversity of Arizonaen_US
thesis.degree.levelmastersen_US
dc.identifier.proquest1322371en_US
thesis.degree.disciplineGraduate Collegeen_US
thesis.degree.disciplineAnimal Scienceen_US
thesis.degree.nameM.S.en_US
dc.identifier.bibrecord.b14993922en_US
refterms.dateFOA2018-09-04T01:32:39Z


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