Johnson, Pamela Gail2011-07-122011-07-121972http://hdl.handle.net/2097/10546Digitized by Kansas Correctional IndustriesSelected sensory, physical and chemical characteristics of phosphate-treated, water-treated, and untreated freshly cooked and reheated turkey breast 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.