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The biochemical characteristics of muscle make the meat

Thesis (Ph. D.)--Ohio State University, 2007. / Title from first page of PDF file. Includes bibliographical references (p. 107-128).

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/156800675
Date January 2007
CreatorsUpdike, M. Scott,
PublisherColumbus, Ohio : Ohio State University,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
SourceConnect to resource online

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