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

Date

2018-12

Authors

Earley, Stephanie N.

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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 (Unpublished thesis).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.

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