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dc.citation.epage76en_US
dc.citation.spage76en_US
dc.contributor.authorKropf, Donald H.
dc.contributor.authorMackintosh, D.L.
dc.contributor.authorHall, J.L.
dc.contributor.authorHarrison, D.L.
dc.contributor.authorHunsader, M.
dc.contributor.authorAhlschwede, G.A.
dc.date.accessioned2011-05-06T20:33:14Z
dc.date.available2011-05-06T20:33:14Z
dc.date.issued2011-05-06
dc.date.published1964en_US
dc.description.abstractMuscle color is an important factor affecting shoppers’ choice of pre-packaged meats from self-service display cases. The effect of several levels of dietary iron and of two levels of a chelating agent on pork muscle characteristics was studied.en_US
dc.description.conference51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964en_US
dc.identifier.urihttp://hdl.handle.net/2097/8826
dc.publisherKansas Agricultural Experiment Stationen_US
dc.relation.isPartOf51st Annual Livestock Feeders’ Day, 1963-1964 Progress Reporten_US
dc.relation.isPartOfBulletin (Kansas Agricultural Experiment Station); 473en_US
dc.subjectPorken_US
dc.subjectIronen_US
dc.subjectMuscle coloren_US
dc.subjectMuscle characterisitcsen_US
dc.titleThe effect of level of dietary iron on pork muscle characteristicsen_US
dc.typeConference paperen_US

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