The effect of internal temperature on the palatability of beef cooked in deep fat

Description

Call number: LD2668 .T4 1958 M22

Links & Downloads

1. http://hdl.handle.net/2097/25238

Tags

Frying.

Cooking (Beef)

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25238
Date	January 1958
Creators	McNelis, Marilyn.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text