Oxidative stability and texture of meat as affected by salts and haem pigments

Thesis (M.Sc.)--Memorial University of Newfoundland, 1995. Biochemistry Bibliography: leaves [113]-126

Bibliographic Details
Main Author: Wettasinghe, Mahinda, 1964-
Format: Thesis
Language:English
Published: 1995
Subjects:
Meat > Preservation
Animal pigments
Lipid oxidation
Food texture
Newfoundland studies
University of Newfoundland
Online Access:http://collections.mun.ca/cdm/ref/collection/theses/id/334427
Description
Summary:Thesis (M.Sc.)--Memorial University of Newfoundland, 1995. Biochemistry Bibliography: leaves [113]-126

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