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
type: CreativeWork
description: Typescript, etc.
abstract: Typescript, etc.
author: Loy, Henry Wilbert
language: en_US
date published: 1933
date modified: 2026-07-27T20:01:56Z
provider: Kansas State University (Retro)
publisher: Networked Digital Library of Theses and Dissertations
type: WebPage
source organization: Kansas State University

PropertyValue
property ID: Handle
value: http://hdl.handle.net/2097/15253