The palatability of certain beef muscles cooked in deep fat to three degrees of doneness

Description

Call number: LD2668 .T4 1957 V84 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/25183

Tags

Cooking (Beef)

Beef.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25183
Date	January 1957
Creators	Visser, Rosemary.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text