[Development of Hydrodyne process for tenderizing meat.] Quarterly report Metadata

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Title

  • Main Title [Development of Hydrodyne process for tenderizing meat.] Quarterly report

Creator

  • Author: Long, J.B
    Creator Type: Personal

Contributor

  • Sponsor: United States. Department of Energy.
    Contributor Type: Organization
    Contributor Info: USDOE, Washington, DC (United States)

Publisher

  • Name: Hydrodyne, Inc., Sarasota, FL (United States)
    Place of Publication: United States

Date

  • Creation: 1995-12-31

Language

  • English

Description

  • Content Description: The objective is to tenderize meat by immersing the meat in water in which a small amount of high explosive is detonated. Shock waves were tested and measured using explosions in water.
  • Physical Description: 2 p.

Subject

  • Keyword: Meat
  • Keyword: Food Processing
  • STI Subject Categories: 55 Biology And Medicine, Basic Studies

Source

  • Other Information: PBD: [1995]

Collection

  • Name: Office of Scientific & Technical Information Technical Reports
    Code: OSTI

Institution

  • Name: UNT Libraries Government Documents Department
    Code: UNTGD

Resource Type

  • Report

Format

  • Text

Identifier

  • Other: DE96012996
  • Report No.: DOE/EE/15646--T2
  • Grant Number: FG01-95EE15646
  • DOI: 10.2172/261100
  • Office of Scientific & Technical Information Report Number: 261100
  • Archival Resource Key: ark:/67531/metadc673249

Note

  • Display Note: OSTI as DE96012996