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Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics

By Taki, Ghazi Hussni

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Book Id: WPLBN0002336543
Format Type: PDF eBook :
File Size: 9.3 MB
Reproduction Date: 2012

Title: Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics  
Author: Taki, Ghazi Hussni
Volume:
Language: English
Subject: Beef, Food of animal origin
Collections: American Libraries Collection
Historic
Publication Date:
1965
Publisher:

Citation

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Hussni, 1934, T. G. (1965). Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics. Retrieved from http://ebook2.worldlibrary.net/


Description
Supplemental catalog subcollection information: American Libraries Collection; American University Library Collection; Historical Literature; Rare book preservation notes: Due to the deteriorated condition of this book, there were limitations with the digital preservation of this books. There may be pages missing, narrow margins or page content running into the gutter. Because of the historic uniqueness of this book, the book has been selected to be included in the library even with its imperfections. ; Typescript; Thesis (Ph. D.)--University of Florida, 1965; Vita; Bibliography: leaves 221-228

Summary
Contributor: University of Florida, George A. Smathers Libraries. The digitalization of this book was sponsored by University of Florida, George A. Smathers Libraries; Additional Subject Descriptions: Beef

 

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