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Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy

Thesis (M.Sc.). / Written for the Dept. of Bioresource Engineering. Title from title page of PDF (viewed 2008/05/14). Includes bibliographical references.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/316086712
Date January 1900
CreatorsGunenc, Aynur.
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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