Effect of grade and internal temperature on palatability and cooking losses of top round roasts cooked in a gas-fired institutional roast oven

Description

Call number: LD2668 .T4 1959 G37

Links & Downloads

1. http://hdl.handle.net/2097/25307

Tags

Cooking (Beef)

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25307
Date	January 1959
Creators	Garner, Mary Edna.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text