Identity elements
Reference code
UWRF Series 57-19.E.5.3-22
Name and location of repository
Level of description
item
Title
Meat processing
Date(s)
Extent
1 photograph
Name of creator
Name of creator
Content and structure elements
Scope and content
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.
System of arrangement
Conditions of access and use elements
Conditions governing access
COLLECTION STORED, ALL or IN-PART, AT ARC: Collection can be requested for transfer through the Area Research Center (ARC) Network, consult Reading Room Staff.
Physical access
Technical access
Conditions governing reproduction
Researchers are responsible for using in accordance with 17 U.S.C. Copyright transferred to the University of Wisconsin-River Falls