Tenderness and pH Evaluation of Beef Loins and Cooking Loss of Ground Beef from Three Different Sources

Date
2018-12
Author
Earley, Stephanie N.
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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 Tenderness and pH evaluation of beef loins and cooking loss of ground beef from three different sources (Unpublished thesis).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.
Uri
https://digital.library.txstate.edu/handle/10877/9570
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