Physical and chemical carcass characteristics as influenced by protein source, protein level, breed type, frame size, and muscling
Author
Savage, Donald HoytIssue Date
1981Keywords
Beef cattle -- Carcasses.
Metadata
Show full item recordPublisher
The University of Arizona.Rights
Copyright © 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.Type
textThesis-Reproduction (electronic)
Degree Name
M.S.Degree Level
mastersDegree Program
Animal ScienceGraduate College
