The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef
| dc.contributor.author | Moe, David Robert | |
| dc.date.accessioned | 2017-07-24T13:54:03Z | |
| dc.date.available | 2017-07-24T13:54:03Z | |
| dc.date.issued | 1964 | en_US |
| dc.date.published | 1964 | |
| dc.description.level | Masters | |
| dc.identifier.uri | http://hdl.handle.net/2097/35947 | |
| dc.language | en_US | |
| dc.publisher | Kansas State University | |
| dc.subject.LCSH | Beef--Grading | |
| dc.title | The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef | |
| dc.type | Text |
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