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Histological characteristics of pork loin chops cooked by dry or moist heat in a conventional or microwave oven

Photocopy of typescript. / Digitized by Kansas Correctional Industries

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/11766
Date January 2011
CreatorsCowan, Ora
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeThesis
RightsThis volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu.

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