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Effects of marketing channel on bruising, ultimate pH and colour of beef, and stakeholder perceptions on the quality of beef from cattle slaughtered at smallholder abattoir

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Identiferoai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufh/vital:11172
Date January 2010
CreatorsVimiso, Peter
PublisherUniversity of Fort Hare, Faculty of Science & Agriculture
Source SetsSouth African National ETD Portal
LanguageEnglish
Detected LanguageEnglish
TypeThesis, Masters, MSc Agric (Animal Science)
Formatxiii, 165 leaves; 30 cm, pdf
RightsUniversity of Fort Hare

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