Browsing Cattlemen's Day, 2012 by Subject "Steam-generation cooking vs. dry heat convection"

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Browsing Cattlemen's Day, 2012 by Subject "Steam-generation cooking vs. dry heat convection"

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  • Bowers, L.J.; Dikeman, Michael E.; Murray, Leigh W.; Stroda, Sally L. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2012-04-03)
    Foodservice managers strive to control factors that affect yield, serving cost, and palatability of beef. Beef roasts are traditionally roasted at temperatures from 325°F to 350°F for both home and institutional use. ...

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