Changes in palatability, microscopic appearance and electrical resistance in beef during the onset and passing of rigor and during subsequent storage

Paul, Pauline

doi:https://doi.org/10.31274/rtd-180813-14109

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Changes in palatability, microscopic appearance and electrical resistance in beef during the onset and passing of rigor and during subsequent storage

dc:creator Paul, Pauline

thesis:degree_name Doctor of Philosophy

dc:date.issued1943

Degree

thesis:*

Name thesis:degree_name: Doctor of Philosophy
Level thesis:degree_level: dissertation
Department dc:contributor.department: Food and Nutrition
Year dc:date.issued: 1943

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Paul, Pauline

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Language dc:language.iso: en

Identifiers

dc:identifier.*

DOI: https://doi.org/10.31274/rtd-180813-14109
Identifier: archive/lib.dr.iastate.edu/rtd/12846/
OAI identifier oai:identifier: oai:dr.lib.iastate.edu:20.500.12876/66259

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Harvested from: Iowa State University
Base URL: dr.lib.iastate.edu/server/oai/request
Last updated: 2026-07-24
Source record: OAI-PMH GetRecord

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citation

Paul, Pauline. Changes in palatability, microscopic appearance and electrical resistance in beef during the onset and passing of rigor and during subsequent storage. dissertation thesis, 1943. https://dr.lib.iastate.edu/handle/20.500.12876/66259

Changes in palatability, microscopic appearance and electrical resistance in beef during the onset and passing of rigor and during subsequent storage

Degree

Author and committee

Rights

Identifiers

Chain of custody

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