Document Type Master's Dissertation Author Wong, Hiu Yu URN etd-08012005-105146 Document Title The effect of pale, soft and exudative (PSE) pork and fat grading on physico-chemical characteristics of low fat bacon Degree M Inst Agrar (Food Production and Processing) Department Food Science Supervisor
Advisor Name Title Dr H L De Kock Keywords
- bacon sensory evaluation
- pork sensory evaluation
Date 2003-04-01 Availability unrestricted AbstractPlease read the abstract in the front section of this document.
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Please cite as follows:
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://upetd.up.ac.za/thesis/available/etd-08012005-105146/ >
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