Relation of physical, chemical and sensory evaluations of pork loin quality to the backfat thickness of hog carcasses
Date
1961
Authors
Oñate, Luz
Major Professor
Advisor
Committee Member
Journal Title
Journal ISSN
Volume Title
Publisher
Altmetrics
Authors
Research Projects
Organizational Units
Journal Issue
Is Version Of
Versions
Series
Department
Food and Nutrition
Abstract
Comments
Description
Keywords
Citation
Source
Keywords
Copyright
Sun Jan 01 00:00:00 UTC 1961