Libraries
 

Effect of cooking on protein quality of ground beef and a beef-soy blend

Simple item page
dc.contributor.authorTellefson, Corene Susanen_US
dc.date.accessioned2011-07-29T22:43:11Z
dc.date.available2011-07-29T22:43:11Z
dc.date.digitized2011en_US
dc.date.issued1976en_US
dc.date.published1976en_US
dc.descriptionDigitized by Kansas Correctional Industriesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/11464
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis 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.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareFujitsu fi-5120Cen_US
dc.standard.capturesoftwaresettingsScandall 21 Version 4.3.11en_US
dc.standard.resolution200 dpien_US
dc.subject.LCSHSoyfoodsen_US
dc.subject.LCSHNutritionen_US
dc.subject.LCSHBeefen_US
dc.titleEffect of cooking on protein quality of ground beef and a beef-soy blenden_US
dc.typeThesisen_US

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
LD2668T41976T45.pdf
Size:
8.88 MB
Format:
Adobe Portable Document Format
Download

Collections

K-State Electronic Theses, Dissertations, and Reports, Prior to 2004
facebook
twitter
youtube

Center for Scholarly Publishing

K-State Libraries

1117 Mid-Campus Drive North, Manhattan, KS 66506

785-532-3514|cads@k-state.edu