Effect of three end point temperatures on the doneness and palatability of pork loin roasts

Description

Call number: LD2668 .T4 1965 P398 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/25950

Tags

Pork.

Cooking (Pork)

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25950
Date	January 1965
Creators	Pengilly, Charlotte I.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text