| Title: | Effect of cooking method and chop thickness on cooking losses and palatability of pork loin chops |
| Author: | Kersh, Ronald |
| Abstract: | Not available |
| URI: | http://hdl.handle.net/2346/22554 |
| Date: | 2011-02-19 |
| Files | Size | Format | View |
|---|---|---|---|
| 31295015509523.pdf | 1.082Mb |
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