MSU Libraries
Digital Repository
Home
About
Collections
Selected filters
Subject: Meat cutting
×
Collection
Sort
Alphabetically
By count
Electronic Theses & Dissertations
4
Material Type
Sort
Alphabetically
By count
Theses
4
Language
Sort
Alphabetically
By count
English
4
Copyright Status
Sort
Alphabetically
By count
In Copyright
4
Subject
Sort
Alphabetically
By count
Beef
1
Beef--Grading
1
Meat industry and trade
1
Year
TO
Apply
Search results
Showing 1 to 4 of 4 results
Results per page
20
50
100
Sort by
Most Relevant
Title (A-Z)
Title (Z-A)
Date (Newest)
Date (Oldest)
Most Recent
Least Relevant
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
Comparative study of consecutive cuts and matched cuts of the semitendinosus and semimembranosus muscles of the round of beef
Taylor, Betty
Text (1959)
Part of
Electronic Theses & Dissertations
The relationship of some objective and subjective measurements to beef carcass cutability
Dikeman, Michael E.
Text (1968)
Part of
Electronic Theses & Dissertations
An approach to the centralized cutting of fresh red meats
Giddings, George Gosselin, 1937-
Text (1969)
Part of
Electronic Theses & Dissertations
First
1
(current)
Last