Thomas, Jack D.2011-07-292011-07-291976http://hdl.handle.net/2097/11465Digitized by Kansas Correctional IndustriesMeat--MicrobiologyMeat industry and trade--Health aspectsNutritional regime, post-slaughter conditioning temperature and vacuum packaging effects on carcass and inside chuck bacteriologyThesisThis 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.