Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance
| dc.contributor.author | Steger, Jessica Renee, author | |
| dc.contributor.author | Woerner, Dale R., advisor | |
| dc.contributor.author | Belk, Keith E., committee member | |
| dc.contributor.author | Tatum, J. Daryl, committee member | |
| dc.contributor.author | Pendell, Dustin L., committee member | |
| dc.date.accessioned | 2007-01-03T06:25:57Z | |
| dc.date.available | 2007-01-03T06:25:57Z | |
| dc.date.issued | 2014 | |
| dc.description.abstract | To view the abstract, please see the full text of the document. | |
| dc.format.medium | born digital | |
| dc.format.medium | masters theses | |
| dc.identifier | Steger_colostate_0053N_12730.pdf | |
| dc.identifier.uri | http://hdl.handle.net/10217/88603 | |
| dc.language | English | |
| dc.language.iso | eng | |
| dc.publisher | Colorado State University. Libraries | |
| dc.relation.ispartof | 2000-2019 | |
| dc.rights | Copyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright. | |
| dc.subject | Holstein | |
| dc.subject | conformation | |
| dc.subject | muscle | |
| dc.subject | beef | |
| dc.subject | beta-agonist | |
| dc.title | Discovering dimensional differences among Holstein and conventional beef middle meat cuts and consumer preferences for appearance | |
| dc.type | Text | |
| dcterms.rights.dpla | This Item is protected by copyright and/or related rights (https://rightsstatements.org/vocab/InC/1.0/). You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). | |
| thesis.degree.discipline | Animal Sciences | |
| thesis.degree.grantor | Colorado State University | |
| thesis.degree.level | Masters | |
| thesis.degree.name | Master of Science (M.S.) |
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