Effects of cooking method, type of package addition and frozen storage on the quality of roast beef prepared in a cook-freeze foodservice system

• Author / Creator

  Roles, Lynn Mary, 1956-

• Subjects / Keywords

  • Cooking (Beef)
  • Beef. Preservation.
  • Beef. Quality.
  • Frozen meat.
  • Cooking (Frozen foods)

• Graduation date

  1983

• Type of Item

  Thesis

• Degree

  Master of Science in Foods

• DOI

  https://doi.org/10.7939/r3-r5fm-3s75

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for the purpose of private, scholarly or scientific research. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.