Carcass composition, cholesterol content and palatability traits of Chianina and British crossbred beef

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dc.creatorWheeler, Tommy L
dc.date.accessioned2016-11-14T23:10:56Z
dc.date.available2011-02-19T00:44:59Z
dc.date.available2016-11-14T23:10:56Z
dc.date.issued1986-05
dc.degree.departmentMeat Scienceen_US
dc.description.abstractNot available
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/22081en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectBeef -- Compositionen_US
dc.subjectBeef cattle -- Carcasses -- Compositionen_US
dc.subjectChiana cattleen_US
dc.subjectBeef -- Qualityen_US
dc.titleCarcass composition, cholesterol content and palatability traits of Chianina and British crossbred beef
dc.typeThesis

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