Tenderness of the biceps femoris as affected by method and degree of cooking and initial temperature

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dc.contributor.authorTokarchuk, Charmaine Mary.en_US
dc.date.accessioned2012-12-04T14:51:09Z
dc.date.available2012-12-04T14:51:09Z
dc.date.issued1964en_US
dc.degree.disciplineFoods and Nutritionen_US
dc.degree.levelMaster of Science (M.Sc.)en_US
dc.description.abstracten_US
dc.format.extent93 leaves :en_US
dc.identifierocm72807405en_US
dc.identifier.urihttp://hdl.handle.net/1993/12419
dc.language.isoengen_US
dc.rightsopen accessen_US
dc.titleTenderness of the biceps femoris as affected by method and degree of cooking and initial temperatureen_US
dc.typemaster thesisen_US
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