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.

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