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Part I. Customer Response to Different Pricing Combinations for U.S. Choice and U.S. Good T-bone Steaks Part II. The Use of an Untrained Taste Panel to Study Organolepic Differences among U.S. Choice, U.S. Good and U.S. Standard Grades of Beef

dc.contributor.advisorWalters, Lowell E.
dc.contributor.authorLane, John Perry
dc.date.accessioned2016-02-24T16:53:34Z
dc.date.available2016-02-24T16:53:34Z
dc.date.issued1958-01-01
dc.identifier.urihttps://hdl.handle.net/11244/31540
dc.formatapplication/pdf
dc.languageen_US
dc.publisherOklahoma State University
dc.rightsCopyright 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.titlePart I. Customer Response to Different Pricing Combinations for U.S. Choice and U.S. Good T-bone Steaks Part II. The Use of an Untrained Taste Panel to Study Organolepic Differences among U.S. Choice, U.S. Good and U.S. Standard Grades of Beef
dc.typetext
osu.filenameThesis-1958-L265a.pdf
osu.accesstypeOpen Access
dc.description.departmentAnimal Husbandry
dc.type.genreThesis


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