Production of Value-Added Pork by Enrichment with Omega-3 Fatty Acids

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dc.contributor.advisorJack Odle, Co-Chairen_US
dc.contributor.advisorEric VanHeugten, Co-Chairen_US
dc.contributor.advisorLin Xi, Memberen_US
dc.contributor.advisorJonathan Allen, Memberen_US
dc.contributor.authorBrown, Christenen_US
dc.date.accepted2011-04-29en_US
dc.date.accessioned2011-04-30T07:00:30Z
dc.date.available2011-04-30T07:00:30Z
dc.date.defense2011-03-23en_US
dc.date.issued2011-03-23en_US
dc.date.released2011-04-30en_US
dc.date.reviewed2011-03-30en_US
dc.date.submitted2011-03-30en_US
dc.degree.disciplineNutritionen_US
dc.degree.levelthesisen_US
dc.degree.nameMaster of Scienceen_US
dc.identifier.otherdeg727en_US
dc.identifier.urihttp://www.lib.ncsu.edu/resolver/1840.16/6848
dc.titleProduction of Value-Added Pork by Enrichment with Omega-3 Fatty Acidsen_US

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