Prusa, Kenneth John2011-08-022011-08-021980http://hdl.handle.net/2097/11863Typescript (photocopy).Digitized by Kansas Correctional IndustriesChickensCooking (Chicken)Nutrition--EvaluationThiamin content and sensory evaluation of post-mortem papain-injected chicken cooked in microwave and conventional ovensThesisThis 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.