Effects of certain enzyme treatments on the tenderness of lamb meat

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dc.contributor.authorKhan, Rafiullah
dc.contributor.departmentDepartment of Agricultural Sciences
dc.contributor.facultyFaculty of Agricultural and Food Sciences
dc.contributor.institutionAmerican University of Beirut
dc.date1973
dc.date.accessioned2012-06-13T06:31:25Z
dc.date.available2012-06-13T06:31:25Z
dc.date.issued1973
dc.descriptionThesis (M.S.)--Agriculture, A.U.B.
dc.descriptionIncludes bibliographical references.
dc.format.extentvii, 37 leaves cm.
dc.identifier.urihttp://hdl.handle.net/10938/2397
dc.language.isoen
dc.relation.ispartofTheses, Dissertations, and Projects
dc.subject.classificationST:001957 AUBNO
dc.subject.lcshLamb (Meat)
dc.subject.lcshEnzymes
dc.titleEffects of certain enzyme treatments on the tenderness of lamb meat
dc.typeThesis

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