Effect of grade and internal temperature on palatability of reheated roasted beef
| dc.contributor.author | Lyon, Joan Ratchford | en_US |
| dc.date.accessioned | 2014-04-24T15:40:31Z | |
| dc.date.available | 2014-04-24T15:40:31Z | |
| dc.date.digitized | 2011 | en_US |
| dc.date.issued | 1966 | en_US |
| dc.date.published | 1966 | en_US |
| dc.description | Digitized by Kansas State University Libraries | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/17535 | |
| dc.language | en_US | en_US |
| dc.publisher | Kansas State University | en_US |
| dc.rights.accessRights | This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. | en_US |
| dc.standard.bitdepth | 8 bit grayscale | en_US |
| dc.standard.capturehardware | Epson Expression 10000XL | en_US |
| dc.standard.capturesoftwaresettings | Epson Scan | en_US |
| dc.standard.resolution | 300 dpi | en_US |
| dc.subject.LCSH | Cooking (Beef) | en_US |
| dc.subject.LCSH | Beef | en_US |
| dc.title | Effect of grade and internal temperature on palatability of reheated roasted beef | en_US |
| dc.type | en_US |
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