The effect of internal temperature on the palatability of beef cooked in deep fat
| dc.contributor.author | McNelis, Marilyn. | en_US |
| dc.date.accessioned | 2015-12-31T20:54:03Z | |
| dc.date.available | 2015-12-31T20:54:03Z | |
| dc.date.issued | 1958 | en_US |
| dc.date.published | 1958 | en_US |
| dc.description | Call number: LD2668 .T4 1958 M22 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25238 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Frying. | en_US |
| dc.subject.LCSH | Cooking (Beef) | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | The effect of internal temperature on the palatability of beef cooked in deep fat | en_US |
| dc.type | Text | en_US |
Files
Original bundle
1 - 1 of 1
