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

Description

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

Links & Downloads

1. http://digitool.Library.McGill.CA:8881/R/?func=dbin-jump-full&object_id=18708

Tags

Pork Multispectral photography.

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/316086712
Date	January 1900
Creators	Gunenc, Aynur.
Source Sets	OCLC
Language	English
Detected Language	English