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Composition and palatability of tissues from lambs fed protected olive, linseed and cottonseed oil

dc.contributor.authorPhillips, John Allen, 1954-
dc.creatorPhillips, John Allen, 1954-en
dc.date.accessioned2015-06-18T10:57:48Zen
dc.date.available2015-06-18T10:57:48Zen
dc.date.issued1978en
dc.identifier.urihttp://hdl.handle.net/10150/557551en
dc.language.isoen_USen
dc.publisherThe University of Arizona.en
dc.rightsCopyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author.en
dc.subjectLambs -- Feeding and feeds.en
dc.subjectLamb (Meat)en
dc.subjectFood -- Sensory evaluation.en
dc.titleComposition and palatability of tissues from lambs fed protected olive, linseed and cottonseed oilen
dc.typetexten
dc.typeThesis-Reproduction (electronic)en
dc.identifier.oclc4025033en
thesis.degree.grantorUniversity of Arizonaen
thesis.degree.levelmastersen
thesis.degree.disciplineAnimal Scienceen
thesis.degree.disciplineGraduate Collegeen
thesis.degree.nameM.S.en
dc.description.noteThis item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution images for any content in this item, please contact us at repository@u.library.arizona.edu.en
dc.identifier.bibrecord.b18098472en
dc.identifier.callnumberE9791 1978 62en
refterms.dateFOA2018-08-20T14:06:25Z


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