Characterization of postmortem factors regulating pork color, water holding capacity and tenderness

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Allison, Chuck P.

Date Published: 2001

Subjects: Postmortem changes
Swine--Physiology

Program of Study: Animal Science

Degree Level: Masters

Language: English

Pages: xi, 67 pages

Permalink: https://doi.org/doi:10.25335/fnsg-zy61

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