Stability and gel strength of meat emulsions made with prerigor, preblended beef and reduced salt levels
By: by Cathy Wiser.
Published: 1989
Language: eng
Number of pages: 69
Subjects: Beef -- Processing.
Notes: Typescript (photocopy).

Thesis (M.S.)--Oregon State University, 1990.

Includes bibliographical refrences (leaves 62-69)