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

dc.contributor.advisorDe Kock, Henrietta Letitiaen
dc.contributor.emailupetd@up.ac.zaen
dc.contributor.postgraduateWong, Hiu Yuen
dc.date.accessioned2013-09-07T09:03:41Z
dc.date.available2005-08-02en
dc.date.available2013-09-07T09:03:41Z
dc.date.created2003-04-01en
dc.date.issued2005-08-02en
dc.date.submitted2005-08-01en
dc.descriptionDissertation (M Inst Agrar (Food Production and Processing))--University of Pretoria, 2005.en
dc.description.abstractPlease read the abstract in the front section of this document.en
dc.description.availabilityunrestricteden
dc.description.departmentFood Scienceen
dc.identifier.citationWong, 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.otherH1110/agen
dc.identifier.upetdurlhttp://upetd.up.ac.za/thesis/available/etd-08012005-105146/en
dc.identifier.urihttp://hdl.handle.net/2263/26905
dc.language.isoen
dc.publisherUniversity of Pretoriaen_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.subjectBacon sensory evaluationen
dc.subjectPork sensory evaluationen
dc.subjectUCTDen_US
dc.titleThe effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat baconen
dc.typeDissertationen

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