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A study of some of the factors related to glycogen content and the resulting color of the lean tissue of beef
|dc.creator||Clark, Glenn Edward||en_US|
|dc.description||Due to the character of the original source materials and the nature of batch digitization, quality control issues may be present in this document. Please report any quality issues you encounter to firstname.lastname@example.org, referencing the URI of the item.||en_US|
|dc.description||Bibliography: p. 39-40.||en_US|
|dc.publisher||Texas A&M University||en_US|
|dc.rights||This thesis was part of a retrospective digitization project authorized by the Texas A&M University Libraries in 2008. Copyright remains vested with the author(s). It is the user's responsibility to secure permission from the copyright holder(s) for re-use of the work beyond the provision of Fair Use.||en_US|
|dc.subject||Major animal husbandry.||en_US|
|dc.title||A study of some of the factors related to glycogen content and the resulting color of the lean tissue of beef||en_US|
|thesis.degree.name||M.S. in Animal Husbandry||en_US|
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