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Due to the character of the original source materials and the nature of batch digitization, quality ...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserA total of 45 top sirloin but...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of th...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
The objective of this study was to determine the effect of aging on the tenderness and palatability ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserA total of 45 top sirloin but...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Meat color and tenderness are two most important quality factors affecting consumers’ decision on me...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of th...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
The objective of this study was to determine the effect of aging on the tenderness and palatability ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Due to the character of the original source materials and the nature of batch digitization, quality ...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserA total of 45 top sirloin but...
This item was digitized from a paper original and/or a microfilm copy. If you need higher-resolution...