The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality
| dc.contributor.author | Weiner, Philip David. | en_US |
| dc.date.accessioned | 2015-12-31T21:02:41Z | |
| dc.date.available | 2015-12-31T21:02:41Z | |
| dc.date.issued | 1964 | en_US |
| dc.date.published | 1964 | en_US |
| dc.description | Call number: LD2668 .T4 1964 W42 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25850 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Pork. | en_US |
| dc.subject.LCSH | Meat--Quality. | en_US |
| dc.title | The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality | en_US |
| dc.type | Text | en_US |
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