Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat.
Date
1987
Document Type
Master Thesis
Degree
Master of Science in Animal Science
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 995 1987 A5 P47
Recommended Citation
Perez, Susan R., "Physical, chemical and sensory characteristics of reformed ham with varying levels of duck meat." (1987). Graduate Student's Output. 2992.
https://www.ukdr.uplb.edu.ph/etd-grad/2992
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