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Influence of Temperature, Time, and Sodium Tripolyphosphate on the Solubility of Collagen and Salt-extractable Meat Proteins

dc.contributor.advisorHenrickson, Robert L.
dc.contributor.authorKenney, Patrick Brett
dc.date.accessioned2015-08-21T20:36:41Z
dc.date.available2015-08-21T20:36:41Z
dc.date.issued1984-12-01
dc.identifier.urihttps://hdl.handle.net/11244/16032
dc.formatapplication/pdf
dc.languageen_US
dc.publisherOklahoma State University
dc.rightsCopyright 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.titleInfluence of Temperature, Time, and Sodium Tripolyphosphate on the Solubility of Collagen and Salt-extractable Meat Proteins
dc.typetext
dc.contributor.committeeMemberGuenther, John J.
dc.contributor.committeeMemberClaypool, P. Larry
osu.filenameThesis-1984-K36i.pdf
osu.accesstypeOpen Access
dc.description.departmentFood Science
dc.type.genreThesis


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