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Browsing by Subject "Pork sensory evaluation"
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(University of Pretoria, 2005-08-02)Please read the abstract in the front section of this document.
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(University of Pretoria, 2002)This research focused on studying the sensory quality of low fat bacon when pale, soft and exudative (PSE) pork is used during processing. Low fat bacon is different from normal bacon in that the amount of visible fat in ...
Now showing items 1-2 of 2