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Relationships of muscle, fat, bone and some physical measurements to beef carcass cutability

No description available.
Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/18622
Date January 1962
CreatorsGottsch, A. Harold
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeText
RightsThis volume was digitized by the Kansas State University Libraries, and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.

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