| dc.contributor.advisor | Henrickson, Robert L. | |
| dc.contributor.author | Cagle, Earl Dwain | |
| dc.date.accessioned | 2016-01-25T18:55:10Z | |
| dc.date.available | 2016-01-25T18:55:10Z | |
| dc.date.issued | 1969-05-01 | |
| dc.identifier.uri | https://hdl.handle.net/11244/25775 | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| dc.publisher | Oklahoma State University | |
| dc.rights | Copyright is held by the author who has granted the Oklahoma State University Library the non-exclusive right to share this material in its institutional repository. Contact Digital Library Services at lib-dls@okstate.edu or 405-744-9161 for the permission policy on the use, reproduction or distribution of this material. | |
| dc.title | Post Mortem Changes in Porcine Muscle Held at 25�C | |
| dc.type | text | |
| dc.contributor.committeeMember | Newell, G. W. | |
| dc.contributor.committeeMember | Walters, Lowell E. | |
| osu.filename | Thesis-1969-C131p.pdf | |
| osu.accesstype | Open Access | |
| dc.description.department | Food Science | |
| dc.type.genre | Thesis | |
