The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
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| dc.contributor.advisor | De Kock, Henrietta Letitia | en |
| dc.contributor.postgraduate | Wong, Hiu Yu | en |
| dc.date.accessioned | 2013-09-07T09:03:41Z | |
| dc.date.available | 2005-08-02 | en |
| dc.date.available | 2013-09-07T09:03:41Z | |
| dc.date.created | 2003-04-01 | en |
| dc.date.issued | 2005-08-02 | en |
| dc.date.submitted | 2005-08-01 | en |
| dc.description | Dissertation (M Inst Agrar (Food Production and Processing))--University of Pretoria, 2005. | en |
| dc.description.abstract | Please read the abstract in the front section of this document. | en |
| dc.description.availability | unrestricted | en |
| dc.description.department | Food Science | en |
| dc.identifier.citation | Wong, HY 2002, The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon, MInstAgrar dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://hdl.handle.net/2263/26905 > | en |
| dc.identifier.other | H1110/ag | en |
| dc.identifier.upetdurl | http://upetd.up.ac.za/thesis/available/etd-08012005-105146/ | en |
| dc.identifier.uri | http://hdl.handle.net/2263/26905 | |
| dc.language.iso | en | |
| dc.publisher | University of Pretoria | en_ZA |
| dc.rights | © 2002 University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. | en |
| dc.subject | Bacon sensory evaluation | en |
| dc.subject | Pork sensory evaluation | en |
| dc.subject | UCTD | en_US |
| dc.title | The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon | en |
| dc.type | Dissertation | en |
