Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry

Haas, Martin Charles

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Michigan State University

Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry

dc:creator Haas, Martin Charles

dc:date1963

Abstract

dc:description

Thesis (M.S.)--Michigan State University. Dept. of Food Science, 1963

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Haas, Martin Charles

Subjects

dc:subject × 1

Meat--Preservation

Rights

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Statement dc:rights: In Copyright
Language dc:language: English

Identifiers

dc:identifier.*

Identifier: etd:10060
local:MSU_31293030620516
OAI identifier oai:identifier: oai:d.lib.msu.edu:etd_10060

Chain of custody

source

Harvested from: Michigan State University
Base URL: d.lib.msu.edu/oai
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

related terms

Meat--Preservation
msu
1963

citation

Haas, Martin Charles. Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry. 1963. https://doi.org/doi:10.25335/j2bn-x495

Determination of oxygenation rates in pork, beef, and lamb by Munsell and reflectance colorimetry

Abstract

Author and committee

Subjects

Rights

Identifiers

Chain of custody

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