A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meat

Loy, Henry Wilbert2013-01-222013-01-221933http://hdl.handle.net/2097/15253Typescript, etc.Digitized by Kansas State University LibrariesBeefA study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meatThesisThis 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.