Comparison of palatability scores and shear values with collagen nitrogen values for beef
dc.contributor.author | Franklin, Ruby Louise. | en_US |
dc.date.accessioned | 2015-12-31T20:52:41Z | |
dc.date.available | 2015-12-31T20:52:41Z | |
dc.date.issued | 1957 | en_US |
dc.date.published | 1957 | en_US |
dc.description | Call number: LD2668 .T4 1957 F73 | en_US |
dc.description.degree | Master of Science | en_US |
dc.description.level | Masters | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/25134 | |
dc.subject.AAT | Masters theses | en_US |
dc.subject.LCSH | Collagen. | en_US |
dc.subject.LCSH | Beef--Analysis. | en_US |
dc.title | Comparison of palatability scores and shear values with collagen nitrogen values for beef | en_US |
dc.type | Text | en_US |
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