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dc.degree.departmentMeat Scienceen_US
dc.rights.availabilityUnrestricted.
dc.creatorClarke, Andrew Douglas
dc.date.accessioned2016-11-14T23:07:58Z
dc.date.available2011-02-18T22:39:40Z
dc.date.available2016-11-14T23:07:58Z
dc.date.issued1984-05
dc.identifier.urihttp://hdl.handle.net/2346/18627en_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.subjectCookery (Pork)en_US
dc.subjectFood -- Sensory evaluationen_US
dc.subjectAntioxidantsen_US
dc.titleEffects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops.
dc.typeThesis


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