The Relation of Ultra-Violet Light and Temperature During Aging to Quality of Beef: Part II Utility Grade Short Loins

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Open access

Jerry Sotola, J. A. McIntosh, C. C. Prouty, John B. Dobie, M. E. Ensminger and M. A. McGregor

Extension Bulletin (State College of Washington. Extension Service.), 431, State College of Washington Extension Service

06/1943

DOI:

https://doi.org/10.7273/000003480

Handle:

https://hdl.handle.net/2376/124491

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Agriculture -- Washington (State)

Home economics -- Washington (State)

Topics include review of literature, problem studied, methods of experimentation, discussion of results, and summary and conclusions

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Title: The Relation of Ultra-Violet Light and Temperature During Aging to Quality of Beef: Part II Utility Grade Short Loins
Creators: Jerry Sotola
J. A. McIntosh
C. C. Prouty
John B. Dobie
M. E. Ensminger
M. A. McGregor
Academic Unit: Publications, WSU Extension
Series: Extension Bulletin (State College of Washington. Extension Service.); 431
Publisher: State College of Washington Extension Service; Pullman, Washington
Format: pdf
Identifiers: 99900670202101842
Copyright: http://rightsstatements.org/vocab/CNE/1.0/
Language: English
Resource Type: Report