The colour and oxidative stability of cooked pork

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Autoria(s): Hay, Theresa Kathleen Clare.

Data(s)	01/01/2002
Identificador	http://espace.library.uq.edu.au/view/UQ:106095/THE16514.pdf http://espace.library.uq.edu.au/view/UQ:106095
Idioma(s)	eng
Publicador	The University of Queensland, School of Land, Crop and Food Sciences
Palavras-Chave	#Pork #Meat #Cooking (Pork) #L #300406 Animal Growth and Development #630105 Pigs
Tipo	Thesis