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Animal Sciences and Industry

Meat Microbiology (Lab)

264 Weber Hall
785-532-1278
785-532-7059 fax
lboyle@k-state.edu

Faculty & Staff

Fung-Daniel-Y-C.jpgLiz Boyle
Professor
785-532-1247
249 Weber Hall
lboyle@k-state.edu
Specialization: HACCP, Meat Safety and Quality, Processed Meats