Effects of freezing system, freezing rate, film permeability, packaging time and display case temperature on color stability and weight loss of frozen beef longissimus and psoas major muscles

Effects of freezing system, freezing rate, film permeability, packaging time and display case temperature on color stability and weight loss of frozen beef longissimus and psoas major muscles

Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	Sandberg, Michael Lewis
Language:	en_US
Published:	Kansas State University 2011
Online Access:	http://hdl.handle.net/2097/10203

Internet

http://hdl.handle.net/2097/10203