dc.contributor.author | Al-Maamari, Mohammed Taha | |
dc.date.accessioned | 2014-10-09T16:35:46Z | |
dc.date.available | 2014-10-09T16:35:46Z | |
dc.date.issued | 1993-05-01 | |
dc.identifier.uri | https://hdl.handle.net/11244/13145 | |
dc.format | application/pdf | |
dc.language | en_US | |
dc.publisher | Oklahoma State University | |
dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
dc.title | Effect of Temperature on the Protein Solubility of Beef Trim from Six Different Carcass Sources by Mohammed Taha Al-maamari | |
dc.type | text | |
osu.filename | Thesis-1993-A444e.pdf | |
osu.accesstype | Open Access | |
dc.description.department | Food Science | |
dc.type.genre | Thesis | |