Lipid and flavor composition of Japanese Wagyu and domestic breeds of beef
By: by Sarah Ann Morgan.
Published: 1993
Language: eng
Number of pages: 52
Subjects: Beef -- Quality.; Flavor.; Lipids.; Fatty acids.
Notes: Computer-produced typeface.

Thesis (M.S.)--Washington State University, 1993.

Includes bibliographical references (leaves 42-49).

WSU:"Department of Food Science and Human Nutrition."