Effects of blade tenderization and trimming on hot-boned, restructured, pre-cooked roasts from cows

Description

Call number: LD2668 .T4 1985 F66 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/27441

Tags

Packing-house products--Testing.

Meat--Boning.

Cooking (Beef)

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/27441
Date	January 1985
Creators	Flores, Hector Angel.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text