Meat Microbiology (Lab)

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

Contact Information

Unit Coordinator(s)

Boyle

Liz Boyle
Professor
785-532-1247
249 Weber Hall
lboyle@ksu.edu
Specialization: HACCP, Meat Safety and Quality, Processed Meats