Blade tenderization effects on subjective and instron objective textural measurements of longissimus steaks from cattle fed various nutritional regimes
| dc.contributor.author | Hayward, Larry Harland. | en_US |
| dc.date.accessioned | 2015-12-31T21:21:52Z | |
| dc.date.available | 2015-12-31T21:21:52Z | |
| dc.date.issued | 1979 | en_US |
| dc.date.published | 1979 | en_US |
| dc.description | Call number: LD2668 .T4 1979 H39 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/27082 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Meat--Quality--Testing. | en_US |
| dc.subject.LCSH | Beef. | en_US |
| dc.title | Blade tenderization effects on subjective and instron objective textural measurements of longissimus steaks from cattle fed various nutritional regimes | en_US |
| dc.type | Text | en_US |
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