Effects of Roasting, Braising, and Stewing on the Cesium-134 Content of Beef from Orally Dosed Steers
Date Issued
December 1, 1960
Author(s)
Forrester, Joan
Advisor(s)
Bernadine Meyer
Additional Advisor(s)
John T. Smith
M. C. Bell
Abstract
(From the Summary): Abbreviated
In this study the effect of cooking on the cesium-134 content of beef from orally dosed steers was investigated. The chief purpose of the investigation was to determine if radioactivity of beef muscle tissue could be reduced by appropriate cooking procedures .
Disciplines
Degree
Master of Science
Major
Food Science and Technology
Embargo Date
December 1, 1960
File(s)![Thumbnail Image]()
Name
ForresterJoan_1960_OCRed.pdf
Size
4.39 MB
Format
Adobe PDF
Checksum (MD5)
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