Effects of maturational, physical and chemical changes on ovine carcass composition, quality and palatability.

Bibliographic Details

Main Author:	Smith, Gary Chester
Other Authors:	Butler, O. D. (degree committee member.), Kemler, A. G. (degree committee member.), Landmann, Wendell A. (degree committee member.), Riggs, John K. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	[College Station, Tex.], 1968.
Subjects:	Major meat science. Academic theses.
Online Access:	Link to OAKTrust copy