Masters Theses
Date of Award
8-1966
Degree Type
Thesis
Degree Name
Master of Science
Major
Food Science and Technology
Major Professor
Ada Marie Campbell
Committee Members
Bernadine Meyer, Grayce E. Goertz, Frances A. Schofield
Abstract
Introduction [Abbreviated]:
The purpose of the present study was to elucidate further the effect of cooking on the phospholipid content of ground beef. The possibility that a partitioning of phospholipids between meat and drip occurs during cooking was of particular interest.
Recommended Citation
Roberts, Kitty Lee, "The Effect of Cooking on the Phospholipid Content of Lean Ground Beef. " Master's Thesis, University of Tennessee, 1966.
https://trace.tennessee.edu/utk_gradthes/3857
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