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Beef acceptability as rated by a panel of families and the Warner-Bratzler shear, using loin steaks and chuck roasts from cattle of known history
| dc.creator | King, G. T. (General Tye) | |
| dc.date.accessioned | 2013-10-04T19:10:56Z | |
| dc.date.available | 2013-10-04T19:10:56Z | |
| dc.date.created | 1958 | |
| dc.date.issued | 1958 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/ETD-TAMU-TXA0170586 | |
| dc.description | 132 leaves ill. | en |
| dc.description | Printing process for original document: Multilith process | 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. 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 | Major Animal Husbandry | en |
| dc.subject | Animal Husbandry | en |
| dc.title | Beef acceptability as rated by a panel of families and the Warner-Bratzler shear, using loin steaks and chuck roasts from cattle of known history | en |
| dc.type | Thesis | en |
| thesis.degree.discipline | Animal Husbandry | en |
| thesis.degree.grantor | A.&M. College of Texas | en |
| thesis.degree.name | Doctor of Philosophy | en |
| thesis.degree.level | Doctoral | en |
| dc.type.genre | Dissertation | en |
| dc.type.genre | thesis | en |
| dc.type.material | text | en |
| dc.format.digitalOrigin | reformatted digital | en |
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Digitized Theses and Dissertations (1922–2004)
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