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Filtering by: Committee Member Krahmer, Robert Remove constraint Committee Member: Krahmer, Robert Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

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  • The cholesterol content of muscle and adipose tissue from country natural beef

    Creator:
    Huang, Xiaolin
    Abstract:
    The cholesterol content (mg/100 g wet tissue) of the longissimus dorsi muscle and the subcutaneous adipose tissue of "Country Natural Beef" and regularly produced beef was determined by a spectrophotometric method. Proximate analysis (moisture, fat and protein contents) of both types of beef was also determined. Country Natural Beef (natural...
    Resource Type:
    Masters Thesis
    Full Text:
    . Special thanks are extended to the members of my graduate committee: Dr. Richard R. Becker, Dr. Robert L