✦ LIBER ✦

THE EFFECT OF DIFFERENT METHODS OF COOKING BEEF ROUND OF COMMERCIAL AND PRIME GRADES. I. PALATABILITY AND SHEAR VALUES

✍ Scribed by RUTH M. GRISWOLD

Book ID: 108795107
Publisher: Institute of Food Technologists
Year: 1955
Tongue: English
Weight: 656 KB
Volume: 20
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1955.tb16824.x

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