Advanced search options

Advanced Search Options 🞨

Browse by author name (“Author name starts with…”).

Find ETDs with:

in
/  
in
/  
in
/  
in

Written in Published in Earliest date Latest date

Sorted by

Results per page:

You searched for id:"handle:10217/178932". One record found.

Search Limiters

Last 2 Years | English Only

No search limiters apply to these results.

▼ Search Limiters


Colorado State University

1. de Paula e Mancilha, Talita. Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef.

Degree: 2017, Colorado State University

To view the abstract, please see the full text of the document. Advisors/Committee Members: Belk, Keith E. (advisor), Woerner, Dale R. (advisor), Martin, Jennifer (committee member), Heuberger, Adam (committee member).

Record DetailsSimilar RecordsGoogle PlusoneFacebookTwitterCiteULikeMendeleyreddit

APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

de Paula e Mancilha, T. (2017). Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef. (Thesis). Colorado State University. Retrieved from http://hdl.handle.net/10217/178932

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

de Paula e Mancilha, Talita. “Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef.” 2017. Thesis, Colorado State University. Accessed March 26, 2017. http://hdl.handle.net/10217/178932.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

de Paula e Mancilha, Talita. “Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef.” 2017. Web. 26 Mar 2017.

Vancouver:

de Paula e Mancilha T. Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef. [Internet] [Thesis]. Colorado State University; 2017. [cited 2017 Mar 26]. Available from: http://hdl.handle.net/10217/178932.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

de Paula e Mancilha T. Impact of unconventional beef carcass rib separation, oven temperature, and degree of doneness on eating quality of beef. [Thesis]. Colorado State University; 2017. Available from: http://hdl.handle.net/10217/178932

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

.