A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meat

Loy, Henry Wilbert

Back to search

Kansas State University

A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meat

dc:creator Loy, Henry Wilbert

dc:date.issued1933

Abstract

dc:description

Typescript, etc.

Degree

thesis:*

Grantor dc:publisher: Kansas State University
Year dc:date.issued: 1933

Author and committee

dc:creator, dc:contributor.*

Author dc:creator: Loy, Henry Wilbert

Rights

Language dc:language: en_US

Identifiers

dc:identifier.*

Handle dc:identifier.uri: http://hdl.handle.net/2097/15253
OAI identifier oai:identifier: oai:krex.k-state.edu:2097/15253

Chain of custody

source

Harvested from: Kansas State University (Retro)
Base URL: krex.k-state.edu/server/oai/request
Last updated: 2026-07-27
Source record: OAI-PMH GetRecord

related terms

citation

Loy, Henry Wilbert. A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meat. Kansas State University, 1933. http://hdl.handle.net/2097/15253

A study of the mineral constituents of blood, muscle tissue, and adipose tissue of beef animals in relation to the shrinkage, palatability and keeping qualities of the meat

Abstract

Degree

Author and committee

Rights

Identifiers

Chain of custody

More from Kansas State University (Retro)