Chemical, physical, and sensory characteristics of reduced-fat meat batters and products with added carbohydrates /
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| Format: | Thesis eBook |
| Language: | English |
| Published: |
[Place of publication not identified] :
[publisher not identified] ;
1989.
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| Subjects: | |
| Online Access: | Link to OAKTrust copy |
Internet
Link to OAKTrust copyAvailable Online
| Call Number: |
1989 Thesis O24 |
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|---|---|---|
| Call Number | Status | Get It |
| 1989 Thesis O24 | Available | |
Remote Storage
| Call Number: |
1989 Thesis O24 |
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|---|---|---|
| Notes: |
Cushing Archival Copy (Library Use Only) |
|
| Call Number | Status | Get It |
| 1989 Thesis O24 | Available | |