Mechanism of Meat Tenderization by Long-Time Low-Temperature Heating.
Title: | Mechanism of Meat Tenderization by Long-Time Low-Temperature Heating. |
Author: | Suriaatmaja, Dahlia |
Advisors: | Tyre Lanier, Chair Dana Hanson, Member Fletcher Arritt, Member Clinton Stevenson, Member |
Date: | 2013-08-05 |
Degree: | Master of Science |
Discipline: | Food Science |
URI: | http://www.lib.ncsu.edu/resolver/1840.16/8945 |
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