Effect of grade and internal temperature on palatability and cooking losses of top round roasts cooked in a gas-fired institutional roast oven
| dc.contributor.author | Garner, Mary Edna. | en_US |
| dc.date.accessioned | 2015-12-31T20:54:46Z | |
| dc.date.available | 2015-12-31T20:54:46Z | |
| dc.date.issued | 1959 | en_US |
| dc.date.published | 1959 | en_US |
| dc.description | Call number: LD2668 .T4 1959 G37 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25307 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Beef) | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Effect of grade and internal temperature on palatability and cooking losses of top round roasts cooked in a gas-fired institutional roast oven | en_US |
| dc.type | Text | en_US |
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