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Effects of salt type, level, and seasoning interval on ion penetration of raw and broiled beef strip loins

dc.contributor.advisorDolezal, H. Glen
dc.contributor.authorFlores, Hector Angel
dc.date.accessioned2015-11-09T22:07:35Z
dc.date.available2015-11-09T22:07:35Z
dc.date.issued1989-07
dc.identifier.urihttps://hdl.handle.net/11244/20997
dc.formatapplication/pdf
dc.languageen_US
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.titleEffects of salt type, level, and seasoning interval on ion penetration of raw and broiled beef strip loins
dc.contributor.committeeMemberGilliland, Stanley E.
dc.contributor.committeeMemberOdell, George V.
dc.contributor.committeeMemberClaypool, P. L.
dc.contributor.committeeMemberTotusek, Robert
osu.filenameThesis-1989D-F634e.pdf
osu.accesstypeOpen Access
dc.type.genreDissertation
dc.type.materialText
thesis.degree.disciplineFood Science
thesis.degree.grantorOklahoma State University


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