Showing 1 - 1 results of 1 for search 'FOOD SCIENCE TECHNOLOGY', query time: 2.42s Refine Results
  1. 1
    The influence of pre- and post-mortem treatments of glycogen content and tenderness of poultry muscles
    by Emswiler, Bonnie Sue
    Published 2017
    “... meat. A discussion of the biochemistry of pre- and postmortem muscle is included. === Master of Science...”
    Get full text
    Others
Search Tools: Get RSS Feed — Email this Search