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

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Identiferoai:union.ndltd.org:mcgill.ca/oai:escholarship.mcgill.ca:v118rh27f
Date January 2008
CreatorsGunenc, Aynur
ContributorsMichael O Ngadi (Supervisor)
PublisherMcGill University
Source SetsMcGill University
Languagehttp://id.loc.gov/vocabulary/iso639-2/eng
Detected LanguageEnglish
TypeThesis
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
RelationPid: 18708

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