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dc.creatorOckerman, Herbert W.
dc.date.accessioned2006-03-15T20:36:50Z
dc.date.available2006-03-15T20:36:50Z
dc.date.issued1985-08
dc.identifier.urihttp://hdl.handle.net/1811/6008
dc.description.abstractv. 1. Meat and additives analysis -- v. 2. Environmental control -- v. 3. Carcass quantity, quality and color evaluation -- v. 4. Microbiology -- v. 5. Tablesen
dc.format.extent40964100 bytes
dc.format.extent21831134 bytes
dc.format.extent10044405 bytes
dc.format.extent16643608 bytes
dc.format.extent10443727 bytes
dc.format.extent100478029 bytes
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoen_USen
dc.publisherDept. of Animal Science, Ohio State Universityen
dc.subjectMeat inspectionen
dc.subjectMeat industry and tradeen
dc.titleQuality control of post-mortem muscle tissueen
dc.typeBooken


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