| Title: | Effects of antioxidants on visual and palatability attributes of hot and cold processed pork loin chops. |
| Author: | Clarke, Andrew Douglas |
| Abstract: | Not available |
| URI: | http://hdl.handle.net/2346/18627 |
| Date: | 2011-02-18 |
| Files | Size | Format | View |
|---|---|---|---|
| 31295003679064.pdf | 1.895Mb |
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