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dc.contributor.advisorBusboom, Jan R.
dc.creatorFarrell, Terence Christopher, 1964-
dc.date.accessioned2006-11-16T22:58:02Z
dc.date.available2006-11-16T22:58:02Z
dc.date.issued2005
dc.date.submitted2005en_US
dc.identifier.urihttp://hdl.handle.net/2376/373
dc.descriptionThesis (Ph.D.), Individual Interdisciplinary Program, Washington State Universityen_US
dc.language.isoEnglish
dc.rightsIn copyright
dc.rightsPublicly accessible
dc.rightsopenAccess
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.rights.urihttp://www.ndltd.org/standards/metadata
dc.rights.urihttp://purl.org/eprint/accessRights/OpenAccess
dc.subjectBeef cattle.
dc.subjectLimousin cattle.
dc.subjectCookery (Beef)
dc.subjectBeef -- Quality.
dc.subjectBeef -- Sensory evaluation.
dc.subjectRetail trade.
dc.titleA multivariate analysis of two cooking methods for nine muscles from limousin and wagyu steers
dc.typeText
dc.typeElectronic Thesis or Dissertation


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