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ETD Abstract Container

Abstract Header

Impact of phosphate type and reheating method on the water-holding capacity and texture of reheated pre-cooked turkey breast rolls /

Dunlap, Gary R.
http://rave.ohiolink.edu/etdc/view?acc_num=osu1730375161302825

Abstract Details

2006, Master of Science, Ohio State University, Graduate School.
Not Provided (Other)
Phosphate minerals.; Poultry products.;

Recommended Citations

Citations

  • Dunlap, G. R. (2006). Impact of phosphate type and reheating method on the water-holding capacity and texture of reheated pre-cooked turkey breast rolls / [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1730375161302825

    APA Style (7th edition)

  • Dunlap, Gary. Impact of phosphate type and reheating method on the water-holding capacity and texture of reheated pre-cooked turkey breast rolls /. 2006. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1730375161302825.

    MLA Style (8th edition)

  • Dunlap, Gary. "Impact of phosphate type and reheating method on the water-holding capacity and texture of reheated pre-cooked turkey breast rolls /." Master's thesis, Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=osu1730375161302825

    Chicago Manual of Style (17th edition)

osu1730375161302825
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