SRP transition - effect of natural antioxidants on the lipid stability, protein integrity and flavour of processed meat products : final report / R.B. Pegg.


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DC Title
SRP transition - effect of natural antioxidants on the lipid stability, protein integrity and flavour of processed meat products : final report / R.B. Pegg.
Jurisdiction
Saskatchewan
Language
English
DC Date
DC Creator
Saskatchewan.Agriculture Development Fund.
Pegg, Ronald Bruce,1963-
University of Saskatchewan.
DC Publisher
[Regina, Sask.] : Saskatchewan Agricultural Development Fund,
ID
SRL991448983503479
DC Type
text
Bibtype
m
DC Description
"July, 2006"--Cover.
"Project #20030475".
Includes bibliographical references: p. 39-42.
DC Subject
Meat industry and trade Saskatchewan Quality control.
Meat industry and trade Production and control Saskatchewan.
Meat Quality Saskatchewan.
Meat Porcessing Saskatchewan.
DC Identifiers
http://skdocs.legassembly.sk.ca/mono/144898.pdf