Searcy, Doris Jean2013-08-012013-08-011967http://hdl.handle.net/2097/16068Digitized by Kansas State University LibrariesPalatability and selected related characteristics of three types of roasted porcine muscleThesisThis 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.