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

Description

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

Links & Downloads

1. http://hdl.handle.net/2097/25850

Tags

Pork.

Meat--Quality.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25850
Date	January 1964
Creators	Weiner, Philip David.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text