Palatability and cooking losses in standing-rib roasts as influenced by the roughage in the ration of the animal

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dc.creatorMartin, Ruby Cannon
dc.date.accessioned2016-11-14T23:09:00Z
dc.date.available2011-02-18T23:22:10Z
dc.date.available2016-11-14T23:09:00Z
dc.date.issued1951-08
dc.degree.departmentFood Science and Technologyen_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/19873en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectBeefen_US
dc.titlePalatability and cooking losses in standing-rib roasts as influenced by the roughage in the ration of the animal
dc.typeThesis

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