Now showing items 1-2 of 2

    • Development, functionality, and consumer acceptance of a novel ready-to-eat lamb leg product 

      Coty, Barbara Lynn (2012-12-15)
      The objective was to determine an ideal formulation for maximal acceptability and functionality of a ready-to-eat lamb leg product, evaluated by sliceability, sensorial attributes, lipid oxidative stability (TBA), and ...
    • Ron and Barbara Thompson Collection 

      West Texas Collection (2015-02-10)
      Dr. and Mrs. Thompson donated a book on the oil and gas industry which was placed in Closed Stacks. In addition, the collection contains a scrapbook kept by Mrs. Thompson’s mother and containing information on old homes ...