Quality control of post-mortem muscle tissue
| dc.creator | Ockerman, Herbert W. | |
| dc.date.accessioned | 2006-03-15T20:36:50Z | |
| dc.date.available | 2006-03-15T20:36:50Z | |
| dc.date.issued | 1985-08 | |
| dc.identifier.uri | http://hdl.handle.net/1811/6008 | |
| dc.description.abstract | v. 1. Meat and additives analysis -- v. 2. Environmental control -- v. 3. Carcass quantity, quality and color evaluation -- v. 4. Microbiology -- v. 5. Tables | en |
| dc.format.extent | 40964100 bytes | |
| dc.format.extent | 21831134 bytes | |
| dc.format.extent | 10044405 bytes | |
| dc.format.extent | 16643608 bytes | |
| dc.format.extent | 10443727 bytes | |
| dc.format.extent | 100478029 bytes | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en_US | en |
| dc.publisher | Dept. of Animal Science, Ohio State University | en |
| dc.subject | Meat inspection | en |
| dc.subject | Meat industry and trade | en |
| dc.title | Quality control of post-mortem muscle tissue | en |
| dc.type | Book | en |
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