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The effect of weight and grade on the trimmed, cooked and cooked edible portion of retail beef cuts

The effect of weight and grade on the trimmed, cooked and cooked edible portion of retail beef cuts

Porter, Roy Wayne

Text (1960)

Part of Electronic Theses & Dissertations

An approach to the centralized cutting of fresh red meats

An approach to the centralized cutting of fresh red meats

Giddings, George Gosselin, 1937-

Text (1969)

Part of Electronic Theses & Dissertations

The relationship of some objective and subjective measurements to beef carcass cutability

The relationship of some objective and subjective measurements to beef carcass cutability

Dikeman, Michael E.

Text (1968)

Part of Electronic Theses & Dissertations