Effects of sire and time on feed on carcass characteristics, lipid composition and palatability of crossbred Wagyu beef
By: by Ye-Rong Xie.
Published: 1994
Language: eng
Number of pages: 106
Subjects: Beef cattle -- Carcasses -- Evaluation.; Beef -- Composition.; Food of animal origin -- Fat content.; Wagyu cattle.
Notes: Computer-produced typeface.

Thesis (M.S.)--Washington State University, 1994.

Includes bibliographical references.

"Department of Animal Sciences."