Effect of display conditions on color fading of wafer sliced cured and cooked beef
| dc.contributor.author | Pontious Schwab, Mitzi Annette | en_US |
| dc.date.accessioned | 2011-10-31T20:10:39Z | |
| dc.date.available | 2011-10-31T20:10:39Z | |
| dc.date.digitized | 2011 | en_US |
| dc.date.issued | 1981 | en_US |
| dc.date.published | 1981 | en_US |
| dc.description | Typescript (photocopy). | en_US |
| dc.description | Digitized by Kansas Correctional Industries | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/12644 | |
| 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 | Fujitsu fi-5120C | en_US |
| dc.standard.capturesoftwaresettings | Scandall 21 Version 4.3.11 | en_US |
| dc.standard.resolution | 200 dpi | en_US |
| dc.subject.LCSH | Color of meat | en_US |
| dc.subject.LCSH | Display of merchandise | en_US |
| dc.subject.LCSH | Meat--Packaging | en_US |
| dc.title | Effect of display conditions on color fading of wafer sliced cured and cooked beef | en_US |
| dc.type | Thesis | en_US |
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