The Resource Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics, by Ghazi Hussni Taki

Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics, by Ghazi Hussni Taki

Label
Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics
Title
Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics
Statement of responsibility
by Ghazi Hussni Taki
Creator
Subject
Language
eng
http://library.link/vocab/creatorDate
1934-
http://library.link/vocab/creatorName
Taki, Ghazi Hussni
Dissertation note
Thesis (Ph. D.)--University of Florida, 1965.
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/subjectName
Beef
Label
Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics, by Ghazi Hussni Taki
Link
Instantiates
Publication
Note
  • Typescript
  • Vita
Bibliography note
Bibliography: leaves 221-228
Extent
1 online resource (xv, 230 leaves
Form of item
online
Other physical details
illustrations)
Specific material designation
remote
Label
Physical and chemical changes occurring in beef, post-mortem, as related to tenderness and other quality characteristics, by Ghazi Hussni Taki
Link
Publication
Note
  • Typescript
  • Vita
Bibliography note
Bibliography: leaves 221-228
Extent
1 online resource (xv, 230 leaves
Form of item
online
Other physical details
illustrations)
Specific material designation
remote

Library Locations

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    37.7823215 -122.4716373

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