Brown, Barbara Jean Reed2011-07-292011-07-291976http://hdl.handle.net/2097/11315Digitized by Kansas Correctional IndustriesColor of meatFood-- Analysis.Effects of lipids on the oxidation of pigments in ground beef exposed to radiant energyThesisThis 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.