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

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

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25850
Date January 1964
CreatorsWeiner, Philip David.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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