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

dc.contributor.authorMoelich EI
dc.contributor.authorHoffman LC
dc.contributor.authorConradie PJ
dc.date.accessioned2013-01-23T13:46:41Z
dc.date.available2013-01-23T13:46:41Z
dc.date.issued2003
dc.identifier.citationMeat Science
dc.identifier.urihttp://hdl.handle.net/10019.1/76854
dc.descriptionAgriwetenskappe
dc.descriptionVeekundige Wetenskappe
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.publisherELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD, ENGLAND,OXON, OX5 1GB
dc.titleSensory and objective meat quality characteristics of pork from three halothane genotypes
dc.typeJournal Articles (subsidised)


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