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Further observations pertaining to carcass measurements and U.S. beef gradesStull, John M January 2011 (has links)
Typescript. / Digitized by Kansas State University Libraries
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Selected characteristics of USDA choice and good beef rib steaksRedlinger, Patricia Anne January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
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The relationship of certain physical and chemical factors to cooking and sensory evaluations of beefMoe, David Robert January 1964 (has links)
No description available.
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Histological characteristics of USDA choice and USDA good beef rib steaksWu, Ne Sa Elena January 2011 (has links)
Typescript. / Digitized by Kansas Correctional Industries
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Automated pattern recognition of beefLin, Sha-Shu Pishen January 2011 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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The effect of coring method on beef Longissimus muscle shear force valuesFrancis, Stephen James January 2011 (has links)
Photocopy of typescript. / Digitized by Kansas Correctional Industries
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Some aspects of meat quality in dairy beef.McKay, Donald Gordon. January 1970 (has links)
No description available.
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Some observations pertaining to carcass measurements and U.S. beef gradesStalls, William Duncan January 1952 (has links)
Typescript, etc.
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Some aspects of meat quality in dairy beef.McKay, Donald Gordon. January 1970 (has links)
No description available.
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The use of various body development indices for the prediction of the percentage of closely trimmed wholesale cutsBirkett, Richard Joseph. January 1963 (has links)
Call number: LD2668 .T4 1963 B57 / Master of Science
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