Electrical stimulation and cooking method effects on hot processed pork

Simple item page
dc.creatorWang, Shan Shue
dc.date.accessioned2016-11-14T23:19:21Z
dc.date.available2011-02-18T21:10:40Z
dc.date.available2016-11-14T23:19:21Z
dc.date.issued1985-12
dc.degree.departmentMeat Scienceen_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/15622en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectMeat -- Qualityen_US
dc.subjectCookery (Pork)en_US
dc.subjectFood -- Sensory evaluationen_US
dc.titleElectrical stimulation and cooking method effects on hot processed pork
dc.typeThesis

Files

Collections

Texas Tech University