"Composition, Functionality and Utilization of Pork Variety Meats" by Rodrigo Tarté, Ph.D.

Selected Works of Rodrigo Tarté

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Composition, Functionality and Utilization of Pork Variety Meats

Novel Processing - Pork Variety Meat Workshop / National Pork Board (2016)

Rodrigo Tarté, Ph.D., Iowa State University

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Disciplines

Agriculture,
Animal Sciences,
Meat Science and
Food Science

Publication Date

August 17, 2016

Location

Ames, IA

Citation Information

Rodrigo Tarté. "Composition, Functionality and Utilization of Pork Variety Meats" Novel Processing - Pork Variety Meat Workshop / National Pork Board (2016)
Available at: http://works.bepress.com/rodrigo_tarte/20/

Creative Commons License

This work is licensed under a Creative Commons CC_BY-ND International License.