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Quality, palatability and biochemistry of porcine carcasses as affected by electrical stimulation and chilling.

Bibliographic Details
Main Author:	Crenwelge, Dennis Dale
Other Authors:	Carpenter, Z. L. (degree committee member.), Landmann, W. A. (degree committee member.), Smith, G. C. (degree committee member.)
Format:	Thesis Book
Language:	English
Published:	1983.
Subjects:	Pork industry and trade. Pork > Quality. Animal Science Academic theses
Online Access:	Link to ProQuest Copy Link to OAKTrust copy

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