Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability
| dc.contributor.author | Wilson, Anita Kay | en_US |
| dc.date.accessioned | 2013-08-01T15:12:35Z | |
| dc.date.available | 2013-08-01T15:12:35Z | |
| dc.date.digitized | 2011 | en_US |
| dc.date.issued | 1965 | en_US |
| dc.date.published | 1965 | en_US |
| dc.description | Digitized by Kansas State University Libraries | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/16092 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This 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. | en_US |
| dc.standard.bitdepth | 8 bit grayscale | en_US |
| dc.standard.capturehardware | Epson Expression 10000XL | en_US |
| dc.standard.capturesoftwaresettings | Epson Scan | en_US |
| dc.standard.resolution | 300 dpi | en_US |
| dc.subject.LCSH | Pork | en_US |
| dc.subject.LCSH | Cooking (Pork) | en_US |
| dc.title | Quality, thickness and end point effects on charcoal-broiled pork rib chop acceptability | en_US |
| dc.type | en_US |
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