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

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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 en_US
dc.date.available 2011-02-18T23:22:10Z en_US
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
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

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