Cowan, Ora2011-08-022011-08-021980http://hdl.handle.net/2097/11766Photocopy of typescript.Digitized by Kansas Correctional IndustriesCooking (Pork)Microwave ovensStovesHistological characteristics of pork loin chops cooked by dry or moist heat in a conventional or microwave ovenThesisThis 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.