The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality

The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality

Call number: LD2668 .T4 1964 W42 === Master of Science

Bibliographic Details
Main Author:	Weiner, Philip David.
Published:	2015
Subjects:	Pork. Meat > Quality. Masters theses
Online Access:	http://hdl.handle.net/2097/25850

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