Tenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources
dc.contributor.advisor | Richardson, Reed | |
dc.contributor.author | Earley, Stephanie N. | |
dc.contributor.committeeMember | Sudhakaran, Pratheesh | |
dc.contributor.committeeMember | Wakefield, Dexter | |
dc.contributor.committeeMember | Jin, Tongdan | |
dc.date.accessioned | 2020-04-01T19:48:27Z | |
dc.date.available | 2020-04-01T19:48:27Z | |
dc.date.issued | 2018-12 | |
dc.description.abstract | No abstract prepared. | |
dc.description.department | Agricultural Sciences | |
dc.format | Text | |
dc.format.extent | 52 pages | |
dc.format.medium | 1 file (.pdf) | |
dc.identifier.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 Tenderness and pH evaluation of beef loins and cooking loss of ground beef from three different sources (Unpublished thesis).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. | |
dc.identifier.uri | https://hdl.handle.net/10877/9570 | |
dc.language.iso | en | |
dc.subject | pH evaluation | |
dc.subject | beef loins | |
dc.subject | ground beef | |
dc.subject | cooking | |
dc.title | Tenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources | |
dc.type | Thesis | |
thesis.degree.department | Agriculture | |
thesis.degree.discipline | Agricultural Education | |
thesis.degree.grantor | Texas State University | |
thesis.degree.level | Masters | |
thesis.degree.name | Master of Education |
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