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  1. 1
    Sensory and physical characteristics of reduced sodium, chunked and formed hams from hot-processed, electrically stimulated pork carcasses /
    by Bohac, Joseph John, 1962-
    Published 1987
    Link to OAKTrust copy
    Thesis eBook
  2. 2
    Palatability and yield of 46 classifications of mild cured ham /
    by Aldrich, Pearl J.
    Published 1966
    Microform Book
  3. 3
    Gevoeligheid van het Nederlandse slachtvarken voor transportinvloeden /
    by Lendfers, L. H. H. M.
    Published 1974
    Book
  4. 4
    Effects of conventional feeds vs. table food waste on the quantitative and qualitative characteristics of pork /
    by Mohr, Darrell Chester, 1959-
    Published 1984
    Link to OAKTrust copy
    Thesis eBook
  5. 5
    Quality, palatability and biochemistry of porcine carcasses as affected by electrical stimulation and chilling.
    by Crenwelge, Dennis Dale
    Published 1983
    Link to ProQuest Copy
    Link to OAKTrust copy
    Thesis Book
  6. 6
    Evaluation and control of meat quality in pigs : a seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, 21-22 November 1985 /
    Published 1987
    Book
  7. 7
    Effects of electrical stimulation and post-slaughter chilling on biochemical properties of porcine muscles and factors affecting sausage batter morphology /
    Link to ProQuest copy
    Link to OAKTrust copy
    ProQuest, Abstract
    Thesis Book
  8. 8
    Effect of various combinations of goat, pork and sodium acid pyrophosphate on the properties of fresh link sausage /
    by Reddy, Bokka Rajendra
    Published 1980
    Link to OAKTrust copy
    Thesis eBook
  9. 9
    Muscle function and porcine meat quality : a symposium of N. J. F., 28 August-1 September, 1977 : proceedings /
    Published 1979
    Book
  10. 10
    Modified gaseous atmospheres for storage of beef, lamb and pork /
    by Davis, George Theodore
    Published 1979
    Link to OAKTrust copy
    Thesis eBook
  11. 11
    Effect of dietary high-oleic sunflower oil in a swine diet on properties of raw and cooked pork and pork products /
    by Davidson, Todd Lee, 1963-
    Published 1988
    Link to OAKTrust copy
    Thesis eBook
  12. 12
    The effect of intramuscular and subcutaneous fat on the microbiological and sensory characteristics of pork loin chops /
    by Boxer, Mara Kaye, 1961-
    Published 1988
    Link to OAKTrust copy
    Thesis eBook
  13. 13
    Trends in prices and marketing spreads for beef and pork /
    by Agnew, Donald Burns, 1919-
    Published 1974
    Government Document Book
  14. 14
    Pork in family meals : a guide for consumers /
    Government Document Book
  15. 15
    Patterns of meat distribution : a case study of St. Louis /
    by Baker, Allen J.
    Published 1980
    Government Document Book
  16. 16
    Improvements in grades of hogs marketed /
    by Parham, Karen D.
    Published 1982
    Government Document Book
  17. 17
    Pork slaughtering, cutting, preserving, and cooking on the farm /
    Published 1983
    Government Document Book
  18. 18
    Manipulating pig production II : proceedings of the Biennial Conference of the Australasian Pig Science Association (A.P.S.A.) held in Albury, NSW on November 27 to 29, 1989 /
    Published 1989
    Book
  19. 19
    About Texas pork.
    Published 1979
    Book
  20. 20
    Pork production systems : efficient use of swine and feed resources /
    by Pond, Wilson G., 1930-
    Published 1991
    Book
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