Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /

Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /

Bibliographic Details
Main Author: Koo, Kap H.
Language:English
Published: The Ohio State University / OhioLINK 1979
Subjects:
Agriculture
Food
Beef
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949
id ndltd-OhioLink-oai-etd.ohiolink.edu-osu1487090040106949
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spelling ndltd-OhioLink-oai-etd.ohiolink.edu-osu14870900401069492021-08-03T06:50:36Z Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product / Koo, Kap H. Agriculture Food Beef 1979 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949 http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection NDLTD
language English
sources NDLTD
topic Agriculture
Food
Beef
spellingShingle Agriculture
Food
Beef
Koo, Kap H.
Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
author Koo, Kap H.
author_facet Koo, Kap H.
author_sort Koo, Kap H.
title Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
title_short Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
title_full Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
title_fullStr Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
title_full_unstemmed Determination of myofibrillar proteins, binding strength, yield and TBA effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
title_sort determination of myofibrillar proteins, binding strength, yield and tba effected by mechanical treatment, salt and micro-organisms in a pre-cooked(uncured), chunked and formed beef product /
publisher The Ohio State University / OhioLINK
publishDate 1979
url http://rave.ohiolink.edu/etdc/view?acc_num=osu1487090040106949
work_keys_str_mv AT kookaph determinationofmyofibrillarproteinsbindingstrengthyieldandtbaeffectedbymechanicaltreatmentsaltandmicroorganismsinaprecookeduncuredchunkedandformedbeefproduct
_version_ 1719446367248580608

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