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| 01755nam 2200301za 4500 |
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| 001 | 9.801170 |
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| 003 | CaOODSP |
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| 005 | 20221107134740 |
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| 007 | cr ||||||||||| |
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| 008 | 150604q1984 xxcao|||o||||f000 0|eng d |
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| 040 | |aCaOODSP|beng |
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| 041 | |aeng|afre |
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| 043 | |an-cn--- |
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| 086 | 1 |aA63-5180/1984-PDF |
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| 245 | 00|aPork quality |h[electronic resource] :|ba 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. |
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| 246 | 11|aQualité du porc : |bguide explicatif de la couleur et de la structure du muscle du porc |
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| 260 | |aOttawa : |bAgriculture Canada, |c[1984?]. |
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| 300 | |a[13] p. : |bfigs., col. ill. |
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| 500 | |a"Joint Publication of Research Branch (Lacombe Meat Research Centre) and Food Production and Inspection Branch, Ottawa." |
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| 520 | |a"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]. |
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| 546 | |aText in English and in French. |
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| 692 | 07|2gccst|aMeat |
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| 692 | 07|2gccst|aFood inspection |
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| 692 | 07|2gccst|aHogs |
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| 710 | 1 |aCanada.|bAgriculture Canada. |bFood Production and Inspection Branch. |
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| 710 | 1 |aCanada.|bAgriculture Canada. |
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| 792 | |tPork quality |w(CaOODSP)9.801171 |
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| 856 | 40|qPDF|s1.16 MB|uhttps://publications.gc.ca/collections/collection_2015/aac-aafc/A63-5180-1984.pdf |
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