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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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1. vital:11172
2. http://hdl.handle.net/10353/d1001009

Identifer	oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:ufh/vital:11172
Date	January 2010
Creators	Vimiso, Peter
Publisher	University of Fort Hare, Faculty of Science & Agriculture
Source Sets	South African National ETD Portal
Language	English
Detected Language	English
Type	Thesis, Masters, MSc Agric (Animal Science)
Format	xiii, 165 leaves; 30 cm, pdf
Rights	University of Fort Hare