Return to search

The relationship of certain physical and chemical factors to cooking and sensory evaluations of beef

No description available.
Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/35947
Date January 1964
CreatorsMoe, David Robert
PublisherKansas State University
Source SetsK-State Research Exchange
Languageen_US
Detected LanguageEnglish
TypeText

Page generated in 0.0019 seconds