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

de Paula e Mancilha, Talita, authorBelk, Keith E., advisorWoerner, Dale R., advisorMartin, Jennifer, committee memberHeuberger, Adam, committee member2017-01-042017-01-042016http://hdl.handle.net/10217/178932To view the abstract, please see the full text of the document.born digitalmasters thesesengCopyright 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.Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beefText