✦ LIBER ✦

THE EFFECT OF BRAISING AND PRESSURE SAUCEPAN COOKERY ON THE COOKING LOSSES, PALATABILITY, AND NUTRITIVE VALUE OF THE PROTEINS OF ROUND STEAKS

✍ Scribed by HELEN E. CLARK; MARIE C. WILMETH; DOROTHY L. HARRISON; GLADYS E. VAIL

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

EFFECTS OF INTERNAL TEMPERATURE AND OF O

✍ HELEN CHARLEY 📂 Article 📅 1952 🏛 Institute of Food Technologists 🌐 English ⚖ 548 KB

Effect of preparation and cooking on the

✍ F. El Nahry; N. M. Darwish; S. Tharwat 📂 Article 📅 1977 🏛 Springer US 🌐 English ⚖ 535 KB

Effect of Electrical Stimulation and Ste

✍ R. L. HOSTETLER; T. R. DUTSON; G. C. SMITH 📂 Article 📅 1982 🏛 Institute of Food Technologists 🌐 English ⚖ 256 KB

THE EFFECT OF DIFFERENT METHODS OF COOKI

✍ RUTH M. GRISWOLD 📂 Article 📅 1955 🏛 Institute of Food Technologists 🌐 English ⚖ 656 KB

Effect of Microwave and Conventional Coo

✍ S. Y. CHUNG; C. V. MORR; J. J. JEN 📂 Article 📅 1981 🏛 Institute of Food Technologists 🌐 English ⚖ 291 KB

Effect of heat treatment on the nutritiv

✍ G. Donoso; O. A. M. Lewis; D. S. Miller; P. R. Payne 📂 Article 📅 1962 🏛 John Wiley and Sons 🌐 English ⚖ 399 KB 👁 1 views