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Electrical stimulation and hot processing : effects on cooking and sensory properties, color and microbial count of ground beef with three fat levels

Photocopy of typescript. / Digitized by Kansas Correctional Industries

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/11768
Date January 2011
CreatorsContreras Martinez, Sonia
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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