Pork quality :a guide to understanding colour and structure of pork muscle = Qualité du porc : guide explicatif de la couleur et de la structure du muscle du porc.: A63-5180/1984-PDF
"The purpose of this booklet is to present standardized methodology for assigning pork (cuts and/or carcasses) to specific quality categories based on colour and structure characteristics of the musculature. It is expected that the material in this guide will be useful to industry, and to government and university personnel in conducting surveys, sorting cuts into specific processing and merchandising channels and exploiting export potential."--Introd., p. [1].
Permanent link to this Catalogue record:
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| Department/Agency | Canada. Agriculture Canada. Food Production and Inspection Branch. Canada. Agriculture Canada. |
|---|---|
| Title | Pork quality :a guide to understanding colour and structure of pork muscle = Qualité du porc : guide explicatif de la couleur et de la structure du muscle du porc. |
| Variant title | Qualité du porc : guide explicatif de la couleur et de la structure du muscle du porc |
| Publication type | Monograph |
| Language | Bilingual-[English | French] |
| Format | Electronic |
| Electronic document | |
| Note(s) | "Joint Publication of Research Branch (Lacombe Meat Research Centre) and Food Production and Inspection Branch, Ottawa." Text in English and in French. |
| Publishing information | Ottawa : Agriculture Canada, [1984?]. |
| Description | [13] p. : figs., col. ill. |
| Catalogue number |
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| Departmental catalogue number | Publication 5180/B |
| Subject terms | Meat Food inspection Hogs |
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