The effect of level of dietary iron on pork muscle characteristics
| dc.citation.epage | 76 | en_US |
| dc.citation.spage | 76 | en_US |
| dc.contributor.author | Kropf, Donald H. | |
| dc.contributor.author | Mackintosh, D.L. | |
| dc.contributor.author | Hall, J.L. | |
| dc.contributor.author | Harrison, D.L. | |
| dc.contributor.author | Hunsader, M. | |
| dc.contributor.author | Ahlschwede, G.A. | |
| dc.date.accessioned | 2011-05-06T20:33:14Z | |
| dc.date.available | 2011-05-06T20:33:14Z | |
| dc.date.issued | 2011-05-06 | |
| dc.date.published | 1964 | en_US |
| dc.description.abstract | Muscle 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.conference | 51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964 | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/8826 | |
| dc.publisher | Kansas Agricultural Experiment Station | en_US |
| dc.relation.isPartOf | 51st Annual Livestock Feeders’ Day, 1963-1964 Progress Report | en_US |
| dc.relation.isPartOf | Bulletin (Kansas Agricultural Experiment Station); 473 | en_US |
| dc.subject | Pork | en_US |
| dc.subject | Iron | en_US |
| dc.subject | Muscle color | en_US |
| dc.subject | Muscle characterisitcs | en_US |
| dc.title | The effect of level of dietary iron on pork muscle characteristics | en_US |
| dc.type | Conference paper | en_US |
