مرکز منطقه ای اطلاع رساني علوم و فناوري - The effect of pale, soft and exudative )PSE( pork and fat grading on physico-chemical characteristics of low fat bacon

DocumentCode :

31043

Title :

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

Author :

H L De Kock استاد راهنما

University :

University oF Pretoria

Grade :

نامعلوم

Major :

M Inst Agrar )Food Production and Processing( )Food Sciences(

Number of pages :

Publish Date :

2000

Keyword :

Pork sensory evaluation , Bacon sensory evaluation

Note :

Language :

انگليسي

Link To Document :