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Fatty acid composition of retail cuts trimmed to different external fat levels from choice, select, and standard beef grade carcasses
dc.creator | Sullivan, Dana Renee | |
dc.date.accessioned | 2012-06-07T18:01:51Z | |
dc.date.available | 2012-06-07T18:01:51Z | |
dc.date.created | 1988 | |
dc.date.issued | 1988 | |
dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-1988-THESIS-S949 | |
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 digital@library.tamu.edu, referencing the URI of the item. | en |
dc.description | Includes bibliographical references. | en |
dc.description.abstract | Not available | en |
dc.format.medium | electronic | en |
dc.format.mimetype | application/pdf | |
dc.language.iso | en_US | |
dc.publisher | Texas A&M University | |
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 |
dc.subject | food science and technology. | en |
dc.subject | Major food science and technology. | en |
dc.subject.lcsh | Fatty acids | en |
dc.subject.lcsh | Food of animal origin - Fat content. | en |
dc.subject.lcsh | Lipids in human nutrition. | en |
dc.title | Fatty acid composition of retail cuts trimmed to different external fat levels from choice, select, and standard beef grade carcasses | en |
dc.type | Thesis | en |
thesis.degree.discipline | food science and technology | en |
thesis.degree.name | M.S. | en |
thesis.degree.level | Masters | en |
dc.type.genre | thesis | en |
dc.type.material | text | en |
dc.format.digitalOrigin | reformatted digital | en |
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