The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon
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Date
Authors
Journal Title
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Publisher
University of Pretoria
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.
Keywords
Bacon sensory evaluation, Pork sensory evaluation, UCTD
Sustainable Development Goals
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 >