Browsing by Subject "Cooking (Beef)"
Now showing items 1-2 of 2
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(Texas A&M University. Libraries, 1983)Carcasses from one hundred twenty-eight 1/2-blood and 3/4 to 7/8-blood Charolais crossbred bulls and steers were utilized to study differences in retail product yield, effects of electrical stimulation on carcass quality ...
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(Texas A&M University, 1992)Not available