Microbiological and physical qualities of beef loaf after varying end point temperature of initial cooking in a simulated cook/chill foodservice system

Description

Thesis--Wisconsin. / Includes bibliographical references (leaves 295-300).

Links & Downloads

1. http://catalog.hathitrust.org/api/volumes/oclc/3064739.html

Tags

Food service Cooking (Beef)

Additional Fields

Identifer	oai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/608556425
Date	January 1977
Creators	Dahl, Carol Anne.
Publisher	Madison, Wis. : University of Wisconsin,
Source Sets	OCLC
Language	English
Detected Language	English