An Examination of Some Theories about Beef Tenderness by Using New Methods.
dc.coverage.spatial | Texas | en |
dc.creator | Cover, Sylvia | |
dc.creator | Hostetler, Robert L. | |
dc.date.accessioned | 2009-07-29T20:13:28Z | |
dc.date.available | 2009-07-29T20:13:28Z | |
dc.date.issued | 1960 | |
dc.identifier.issn | 0096-6061 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/87868 | |
dc.description | 24 pg | en |
dc.language | en_us | |
dc.publisher | Texas Agricultural Experiment Station | |
dc.relation.ispartof | Texas FARMER Collection | en |
dc.relation.ispartofseries | Bulletin / Texas Agricultural Experiment Station ; no. 947. | |
dc.title | An Examination of Some Theories about Beef Tenderness by Using New Methods. | en |
dc.type | Article | en |
dc.subject.nalt | beef | en |
dc.subject.nalt | meat tenderness | en |
dc.subject.nalt | analytical methods | en |
dc.subject.nalt | statistical models | en |
dc.subject.nalt | cooking | en |
dc.subject.nalt | meat grades | en |
dc.subject.nalt | marbling | en |
dc.subject.nalt | sensory evaluation | en |
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Texas Agricultural Experiment Station Bulletin
Texas Agricultural Experiment Station Bulletin