[-] Show simple item record

Comparison of objective and subjective evaluations of tenderness of beef

URI
https://hdl.handle.net/10355/58120
dc.contributor.authorRodgers, Cleta.eng
dc.contributor.authorBaldwin, Ruth E.eng
dc.contributor.authorMangel, Margaret Wilson, 1912-eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1963eng
dc.descriptionThis bulletin is a report on School of Home Economics project 349, 'Improving the Acceptability of Meat'--P. [2].eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (pages 15-16).eng
dc.format.extent16 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63980071eng
dc.identifier.oclc19952039eng
dc.identifier.otherage000844eng
dc.identifier.urihttps://hdl.handle.net/10355/58120
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0844eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshBeefeng
dc.subject.lcshFood -- Sensory evaluationeng
dc.titleComparison of objective and subjective evaluations of tenderness of beefeng
dc.typeDocumenteng


Files in this item

[PDF]
Name:
AESResearchBulletin.pdf
Size:
4.749Mb
Format:
PDF
View/Open

This item appears in the following Collection(s)

[-] Show simple item record