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Identification of factors associated with variability in tenderness among beef carcasses of the same U.S.D.A. grade /

Bibliographic Details
Main Author:	Davis, Gordon Wayne
Other Authors:	Dutson, T. R. (degree committee member.), Lewis, R. L. (degree committee member.), Riggs, J. K. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	[College Station, Tex.] : Davis, 1977.
Subjects:	Beef > Grading. Meat > Quality. Meat > Testing. Animal Science. Academic theses.
Online Access:	Link to ProQuest copy Link to OAKTrust copy

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