Effect of slaughter weight upon the processing characteristics, quality and consumer acceptability of pork carcasses and cuts

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Emerson, John Andrew, 1928-

Date: 1962

Subjects: Pork

Program of Study: Food Science

Degree Level: Doctoral

Language: English

Pages: 4, xii, 124 pages

Permalink: https://doi.org/doi:10.25335/rd3v-d562