DocumentCode
31043
Title
The effect of pale, soft and exudative )PSE( pork and fat grading on physico-chemical characteristics of low fat bacon
Author
H L De Kock استاد راهنما
University
University oF Pretoria
Grade
نامعلوم
Major
M Inst Agrar )Food Production and Processing( )Food Sciences(
Number of pages
0
Publish Date
2000
Keyword
Pork sensory evaluation , Bacon sensory evaluation
Note
01
Language
انگليسي
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