About this scholarly article

Influence of Carcass Maturity and Marbling on the Physical and Chemical Characteristics of Beef. I. Palatability, Fiber Diameter and Proximate Analysis by Romans, John R.; Tuma, H. J.; Tucker, W. L. is a scholarly article available to read on EtoBox.

Author

Romans, John R.; Tuma, H. J.; Tucker, W. L.

Publisher

American Society of Animal Science; Oxford University Press; Oxford University Press (OUP) (ISSN 0021-8812)

Published

1965