AbstractsBiology & Animal Science
Comparison of taste test scores with peroxide values of frozen pink salmon
| Institution: | Oregon State University |
|---|---|
| Department: | Food Technology |
| Degree: | MS |
| Year: | 1951 |
| Keywords: | Salmon |
| Record ID: | 1566412 |
| Full text PDF: | http://hdl.handle.net/1957/26198 |
Abstract
