The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon

The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon

Wong, Hiu Yu
URI: http://hdl.handle.net/2263/26905
Date: 2005-08-02

Abstract:

Please read the abstract in the front section of this document.

Description:

Dissertation (M Inst Agrar (Food Production and Processing))--University of Pretoria, 2005.

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