Effect of maturity and marbling level of the beef carcass on histological characteristics, tenderness and juiciness of longissimus dorsi

Norris, Helen Louise

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Effect of maturity and marbling level of the beef carcass on histological characteristics, tenderness and juiciness of longissimus dorsi

Norris, Helen Louise

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Digitized by Kansas State University Libraries

Date: 1968

Thesis

Record URL: http://hdl.handle.net/2097/16170

Rights: This volume was digitized 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.

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