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Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability

Digitized by Kansas State University Libraries
Date January 2011
CreatorsWilson, Anita Kay
PublisherKansas State University
Source SetsK-State Research Exchange
Detected LanguageEnglish
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,

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