| dc.contributor.advisor | Morgan, Brad | |
| dc.contributor.author | McPeake, Charles Andre | |
| dc.date.accessioned | 2018-07-16T14:04:26Z | |
| dc.date.available | 2018-07-16T14:04:26Z | |
| dc.date.issued | 2001-08-01 | |
| dc.identifier.uri | https://hdl.handle.net/11244/301173 | |
| dc.format | application/pdf | |
| dc.language | en_US | |
| 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 | USDA Marbling and Carcass Physiological Maturity Related Differences for Beef Tenderness and Palatability Characteristics | |
| dc.contributor.committeeMember | Brooks, Chance | |
| dc.contributor.committeeMember | Goad, Carla Lynn | |
| dc.contributor.committeeMember | Ray, Frederick K. | |
| osu.filename | Thesis-2001-M172u.pdf | |
| osu.accesstype | Open Access | |
| dc.description.department | Food Science Graduate Program | |
| dc.type.genre | Thesis | |
| dc.type.material | text | |
