Access Repository

Note: Clicking the button above will open the full text document at the original institutional repository in a new window.

Sensory and objective meat quality characteristics of pork from three halothane genotypes

Thesis (M.Sc) -- University of Stellenbosch, 1999.

Saved in:

Bibliographic Details
Main Author:	Moelich, Erika Ilette
Other Authors:	Stellenbosch University. Faculty of . Dept. of .
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : Stellenbosch University 2012
Subjects:	Swine > Carcasses > Quality Swine > Genetics Pork > Quality Cooking (Pork) Halothane Dissertations > Home economics
Tags:	Add Tag No Tags, Be the first to tag this record!

Internet

http://hdl.handle.net/10019.1/51421