Processing strategies used to improve the quality of minimally processed pork | Zendy

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Processing strategies used to improve the quality of minimally processed pork

Author(s) -

Kathy J. Davis

Publication year - 2020

Language(s) - English

Resource type - Dissertations/theses

DOI - 10.31274/rtd-20201118-126

Subject(s) - quality (philosophy) , manufacturing engineering , computer science , process engineering , engineering , physics , quantum mechanics

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