Relationships of muscle, fat, bone and some physical measurements to beef carcass cutability
| dc.contributor.author | Gottsch, A. Harold | |
| dc.date.accessioned | 2014-11-03T17:37:37Z | |
| dc.date.available | 2014-11-03T17:37:37Z | |
| dc.date.issued | 1962 | en_US |
| dc.date.published | 1962 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/18622 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized by the Kansas State University Libraries, and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. | en_US |
| dc.subject.LCSH | Meat cutting | en_US |
| dc.subject.LCSH | Beef | en_US |
| dc.title | Relationships of muscle, fat, bone and some physical measurements to beef carcass cutability | en_US |
| dc.type | Text | en_US |
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