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
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| Language: | en_US |
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Kansas State University
2011
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| Online Access: | http://hdl.handle.net/2097/10203 |
| Summary: | Digitized by Kansas Correctional Industries |
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