Palatability and cooking losses in standing-rib roasts as influenced by the roughage in the ration of the animal

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dc.creator Martin , Ruby Cannon
dc.date 2011 -02 -18T23 :22 :10Z
dc.date 2012 -06 -01T14 :40 :41Z
dc.date 2011 -02 -18T23 :22 :10Z
dc.date 2012 -06 -01T14 :40 :41Z
dc.date 2011 -02 -18T23 :22 :10Z
dc.date 1951 -01 -01
dc.date.accessioned 2012 -11 -29T20 :28 :26Z
dc.date.available 2012 -11 -29T20 :28 :26Z
dc.date.issued 2012 -11 -29
dc.identifier http : / /hdl .handle .net /2346 /19873
dc.identifier.uri http : / /hdl .handle .net /2346 /19873
dc.description Not available
dc.language en _US
dc.publisher Texas Tech University
dc.rights unrestricted
dc.subject Beef
dc.title Palatability and cooking losses in standing -rib roasts as influenced by the roughage in the ration of the animal
dc.type Electronic Thesis

Citation

Palatability and cooking losses in standing-rib roasts as influenced by the roughage in the ration of the animal. Available electronically from http : / /hdl .handle .net /2346 /19873 .

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