Selected skeletal alteration to improve beef tenderness

Selected skeletal alteration to improve beef tenderness

see document === Master of Science

Bibliographic Details
Main Author:	Cotroneo, Cathy Jean
Other Authors:	Food Science and Technology
Format:	Others
Language:	en
Published:	Virginia Tech 2014
Subjects:	LD5655.V855 1992.C687 Beef > Quality Beef > Sensory evaluation Cattle > Carcasses Meat > Quality
Online Access:	http://hdl.handle.net/10919/44518 http://scholar.lib.vt.edu/theses/available/etd-09042008-063059/

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