The effects of shrouding, spray chilling and vacuum-packaged aging time on the processing and eating quality attributes of beef

• Author / Creator

  Lee, Lauren Mai.

• Subjects / Keywords

  • Beef--Beef quality
  • Beef
  • Meat--Packing--Quality control
  • Meat--Quality
  • Meat--Packaging

• Graduation date

  1989

• Type of Item

  Thesis

• Degree

  Master of Science

• DOI

  https://doi.org/10.7939/R3H41JX5D

• License

  This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. 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.