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ETD Abstract Container

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Sensory and microbiological qualities of beef loaves handled according to varying commissary foodservice system procedures /

Rini, Matthew Joseph
http://rave.ohiolink.edu/etdc/view?acc_num=osu1731602257592849

Abstract Details

1978, Master of Science, Ohio State University, Graduate School.
Not Provided (Other)
Food service;

Recommended Citations

Citations

  • Rini, M. J. (1978). Sensory and microbiological qualities of beef loaves handled according to varying commissary foodservice system procedures / [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1731602257592849

    APA Style (7th edition)

  • Rini, Matthew. Sensory and microbiological qualities of beef loaves handled according to varying commissary foodservice system procedures /. 1978. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1731602257592849.

    MLA Style (8th edition)

  • Rini, Matthew. "Sensory and microbiological qualities of beef loaves handled according to varying commissary foodservice system procedures /." Master's thesis, Ohio State University, 1978. http://rave.ohiolink.edu/etdc/view?acc_num=osu1731602257592849

    Chicago Manual of Style (17th edition)

osu1731602257592849
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Release 3.2.12