Ground pork studies: quality parameters as affected by different packaging treatments and thawing methods; proximate analysis using near-infrared reflectance spectroscopy

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dc.contributor.author Maziya, Busie Bhekile. en_US
dc.date.accessioned 2015-12-31T14:30:44Z
dc.date.available 2015-12-31T14:30:44Z
dc.date.issued 1989 en_US
dc.identifier.uri http://hdl.handle.net/2097/22505
dc.description Call number: LD2668 .T4 FN 1989 M39 en_US
dc.title Ground pork studies: quality parameters as affected by different packaging treatments and thawing methods; proximate analysis using near-infrared reflectance spectroscopy en_US
dc.type Text en_US
dc.description.degree Master of Science en_US
dc.description.level Masters en_US
dc.description.department Human Nutrition en_US
dc.date.published 1989 en_US
dc.subject.AAT Masters theses en_US


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