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

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dc.degree.department Food Science and Technology en_US
dc.degree.discipline Food Science and Technology en_US
dc.degree.grantor Texas Tech University en_US
dc.degree.level Masters en_US
dc.degree.name M .S . en_US
dc.rights.availability unrestricted en_US
dc.creator Martin , Ruby Cannon en_US
dc.date.accessioned 2014 -02 -19T18 :40 :22Z
dc.date.available 2011 -02 -18T23 :22 :10Z en_US
dc.date.available 2014 -02 -19T18 :40 :22Z
dc.date.issued 1951 -08 en_US
dc.identifier.uri http : / /hdl .handle .net /2346 /19873 en_US
dc.description.abstract Not available en_US
dc.language.iso en _US en_US
dc.publisher Texas Tech University en_US
dc.subject Beef en_US
dc.title Palatability and cooking losses in standing -rib roasts as influenced by the roughage in the ration of the animal en_US
dc.type Electronic Thesis en_US

Citation

Palatability and cooking losses in standing-rib roasts as influenced by the roughage in the ration of the animal. Master's thesis, Texas Tech University. Available electronically from http : / /hdl .handle .net /2346 /19873 .

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