Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles:
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Fayetteville
Univ. of Ark.
1965
|
| Schriftenreihe: | Bulletin / University of Arkansas, College of Agriculture, Arkansas Agricultural Experiment Station
695 |
| Beschreibung: | 23 S. |
Internformat
MARC
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| 100 | 1 | |a Lewis, P. K. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles |c by P. K. Lewis, C. J. Brown and M. C. Heck |
| 264 | 1 | |a Fayetteville |b Univ. of Ark. |c 1965 | |
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| 700 | 1 | |a Brown, C. J. |e Verfasser |4 aut | |
| 700 | 1 | |a Heck, M. C. |e Verfasser |4 aut | |
| 810 | 2 | |a Agricultural Experiment Station <Fayetteville, Ark.> |t Bulletin |v 695 |w (DE-604)BV024402855 |9 695 | |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-019876714 | ||
Datensatz im Suchindex
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| author | Lewis, P. K. Brown, C. J. Heck, M. C. |
| author_facet | Lewis, P. K. Brown, C. J. Heck, M. C. |
| author_role | aut aut aut |
| author_sort | Lewis, P. K. |
| author_variant | p k l pk pkl c j b cj cjb m c h mc mch |
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| bvnumber | BV025238005 |
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| id | DE-604.BV025238005 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-09T22:29:28Z |
| institution | BVB |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-019876714 |
| oclc_num | 917004069 |
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| owner_facet | DE-11 |
| physical | 23 S. |
| publishDate | 1965 |
| publishDateSearch | 1965 |
| publishDateSort | 1965 |
| publisher | Univ. of Ark. |
| record_format | marc |
| series2 | Bulletin / University of Arkansas, College of Agriculture, Arkansas Agricultural Experiment Station |
| spelling | Lewis, P. K. Verfasser aut Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles by P. K. Lewis, C. J. Brown and M. C. Heck Fayetteville Univ. of Ark. 1965 23 S. txt rdacontent n rdamedia nc rdacarrier Bulletin / University of Arkansas, College of Agriculture, Arkansas Agricultural Experiment Station 695 Brown, C. J. Verfasser aut Heck, M. C. Verfasser aut Agricultural Experiment Station <Fayetteville, Ark.> Bulletin 695 (DE-604)BV024402855 695 |
| spellingShingle | Lewis, P. K. Brown, C. J. Heck, M. C. Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles |
| title | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles |
| title_auth | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles |
| title_exact_search | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles |
| title_full | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles by P. K. Lewis, C. J. Brown and M. C. Heck |
| title_fullStr | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles by P. K. Lewis, C. J. Brown and M. C. Heck |
| title_full_unstemmed | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles by P. K. Lewis, C. J. Brown and M. C. Heck |
| title_short | Effects of pre-slaughter treatment, post-mortem aging and cooking method on certain organoleptic characteristics of beef muscles |
| title_sort | effects of pre slaughter treatment post mortem aging and cooking method on certain organoleptic characteristics of beef muscles |
| volume_link | (DE-604)BV024402855 |
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