Moelich, E. I., & , S. U. F. o. . .. D. o. (2012). Sensory and objective meat quality characteristics of pork from three halothane genotypes. Stellenbosch : Stellenbosch University.
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Chicago Style (17th ed.) Citation
Moelich, Erika Ilette, and Stellenbosch University. Faculty of . Dept. of. Sensory and Objective Meat Quality Characteristics of Pork from Three Halothane Genotypes. Stellenbosch : Stellenbosch University, 2012.
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MLA (9th ed.) Citation
Moelich, Erika Ilette, and Stellenbosch University. Faculty of . Dept. of. Sensory and Objective Meat Quality Characteristics of Pork from Three Halothane Genotypes. Stellenbosch : Stellenbosch University, 2012.
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Warning: These citations may not always be 100% accurate.