Food Science

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            Food Science

              33 Archival description results for Food Science

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              Meat processing
              Meat processing
              UWRF Series 57-19.E.5.3-22 · item
              Part of College of Agriculture subject files, 1916-1980

              For students majoring in food science and technology at Wisconsin State University-River Falls, meat processing is part of the curriculum. Dr. Dean Hendersen, assisstant professor of food science, demonstrates a device for measuring the tenderness of meat. Students, left and right, are Elaine Docken of Chippewa Falls, Barry Brecke of Medford, Carl Gieschen of Randolph, Minn., and Sharon Veenendall of Baldwin.