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). <i>Tenderness and pH evaluation of beef loins and cooking loss of ground beef from three different sources</i> (Unpublished thesis). Texas State University, San Marcos, Texas.