Contreras Martinez, Sonia2011-08-022011-08-021980http://hdl.handle.net/2097/11768Photocopy of typescript.Digitized by Kansas Correctional IndustriesBeefCooking (Beef)Beef--MicrobiologyColor of meatElectrical stimulation and hot processing : effects on cooking and sensory properties, color and microbial count of ground beef with three fat levelsThesisThis 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.