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Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef

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dc.contributor.authorde Paula e Mancilha, Talita, author
dc.contributor.authorBelk, Keith E., advisor
dc.contributor.authorWoerner, Dale R., advisor
dc.contributor.authorMartin, Jennifer, committee member
dc.contributor.authorHeuberger, Adam, committee member
dc.date.accessioned2017-01-04T22:59:20Z
dc.date.available2017-01-04T22:59:20Z
dc.date.issued2016
dc.description.abstractTo view the abstract, please see the full text of the document.
dc.format.mediumborn digital
dc.format.mediummasters theses
dc.identifierdePaulaeMancilha_colostate_0053N_13976.pdf
dc.identifier.urihttp://hdl.handle.net/10217/178932
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartof2000-2019
dc.rightsCopyright 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.titleImpact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef
dc.typeText
dcterms.rights.dplaThis 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.disciplineAnimal Sciences
thesis.degree.grantorColorado State University
thesis.degree.levelMasters
thesis.degree.nameMaster of Science (M.S.)

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