The Resource Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand, Xiaojie Zhu

Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand, Xiaojie Zhu

Label
Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand
Title
Actinidin treatment and sous vide cooking
Title remainder
effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand
Statement of responsibility
Xiaojie Zhu
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Cataloging source
UW1
http://library.link/vocab/creatorName
Zhu, Xiaojie
Degree
MFoodTech
Dewey number
664.9296
Dissertation year
2017
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Massey University
http://library.link/vocab/subjectName
  • Proteolytic enzymes
  • Beef
Label
Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand, Xiaojie Zhu
Instantiates
Production
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
30 cm
Extent
xviii,131 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand, Xiaojie Zhu
Production
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
30 cm
Extent
xviii,131 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

Library Locations

    • InternetBorrow it
      Albany, Auckland, 0632, NZ
    • Manawatū LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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