Tenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources
Date
2018-12
Authors
Earley, Stephanie N.
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
No abstract prepared.
Description
Keywords
pH evaluation, Beef loins, Ground beef, Cooking
Citation
Earley, S. N. (2018). Tenderness and pH evaluation of beef loins and cooking loss of ground beef from three different sources (Unpublished thesis). Texas State University, San Marcos, Texas.