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

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dc.contributor.authorMoelich, Erika Ilette
dc.contributor.otherStellenbosch University. Faculty of . Dept. of .
dc.date.accessioned2012-08-27T11:34:29Z
dc.date.available2012-08-27T11:34:29Z
dc.date.issued1999
dc.descriptionThesis (M.Sc) -- University of Stellenbosch, 1999.
dc.descriptionFull text to be digitised and attached to bibliographic record.
dc.format.extent94 leaves : ill.
dc.identifier.urihttp://hdl.handle.net/10019.1/51421
dc.language.isoen_ZA
dc.publisherStellenbosch : Stellenbosch University
dc.rights.holderStellenbosch University
dc.subjectSwine -- Carcasses -- Quality
dc.subjectSwine -- Genetics
dc.subjectPork -- Quality
dc.subjectCooking (Pork)
dc.subjectHalothane
dc.subjectDissertations -- Home economics
dc.titleSensory and objective meat quality characteristics of pork from three halothane genotypes
dc.typeThesis
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