The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon

Description

Please read the abstract in the front section of this document. / Dissertation (M Inst Agrar (Food Production and Processing))--University of Pretoria, 2005. / Food Science / unrestricted

Links & Downloads

1. http://hdl.handle.net/2263/26905
2. Wong, HY 2002, The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon, MInstAgrar dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26905 >
3. H1110/ag
4. http://upetd.up.ac.za/thesis/available/etd-08012005-105146/

Tags

Bacon sensory evaluation

Pork sensory evaluation

UCTD

Additional Fields

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:up/oai:repository.up.ac.za:2263/26905
Date	01 August 2005
Creators	Wong, Hiu Yu
Contributors	Dr H L De Kock, [e-mail]
Source Sets	South African National ETD Portal
Detected Language	English
Type	Dissertation
Rights	© 2002 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria.