Relationships of muscle, fat, bone and some physical measurements to beef carcass cutability

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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.identifier.uri http://hdl.handle.net/2097/18622
dc.language en_US en_US
dc.publisher Kansas State University 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
dc.description.level Masters en_US
dc.date.published 1962 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


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