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
dc.date.available 2011-02-18T23:22:10Z
dc.date.issued 1951-08
dc.identifier.uri http://hdl.handle.net/2346/19873 en_US
dc.description.abstract Not available
dc.format.mimetype application/pdf
dc.language.iso eng
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
thesis.degree.name M.S.
thesis.degree.level Masters
thesis.degree.discipline Food Science and Technology
thesis.degree.grantor Texas Tech University
thesis.degree.department Food Science and Technology
thesis.degree.department Animal and Food Science
dc.degree.department Food Science and Technology en_US
dc.rights.availability Unrestricted.

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