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The quality of white-tailed deer meat (Odocoileus virginianus) as influenced by slaughtering and handling practices
|dc.creator||Hosch, Joyce Aline||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: leaves 45-46.||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 food technology.||en_US|
|dc.subject.lcsh||Wildlife as food.||en_US|
|dc.title||The quality of white-tailed deer meat (Odocoileus virginianus) as influenced by slaughtering and handling practices||en_US|
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Digitized Theses and Dissertations (1922–2004)
Texas A&M University Theses and Dissertations (1922–2004)
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