Effects of certain enzyme treatments on the tenderness of lamb meat

Khan, Rafiullah

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dc.contributor.author	Khan, Rafiullah
dc.date.accessioned	2012-06-13T06:31:25Z
dc.date.available	2012-06-13T06:31:25Z
dc.date.issued	1973
dc.identifier.uri	http://hdl.handle.net/10938/2397
dc.description	Thesis (M.S.)--Agriculture, A.U.B.
dc.description	Includes bibliographical references.
dc.format.extent	vii, 37 leaves cm.
dc.language.iso	eng
dc.relation.ispartof	Theses, Dissertations, and Projects
dc.subject.classification	ST:001957 AUBNO
dc.subject.lcsh	Lamb (Meat)
dc.subject.lcsh	Enzymes
dc.title	Effects of certain enzyme treatments on the tenderness of lamb meat
dc.type	Thesis
dc.contributor.department	American University of Beirut. Faculty of Agricultural and Food Sciences

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