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Effects of end point and oven temperatures on beef roasts cooked in oven film and open pans

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dc.contributor.authorShaffer, Teresa Ann Richardsen_US
dc.date.accessioned2011-07-29T18:52:41Z
dc.date.available2011-07-29T18:52:41Z
dc.date.digitized2010en_US
dc.date.issued1973en_US
dc.date.published1973en_US
dc.descriptionDigitized by Kansas Correctional Industriesen_US
dc.description.levelMastersen_US
dc.identifier.urihttp://hdl.handle.net/2097/10889
dc.languageen_USen_US
dc.publisherKansas State Universityen_US
dc.rights.accessRightsThis 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.bitdepth8 bit grayscaleen_US
dc.standard.capturehardwareFujitsu fi-5120Cen_US
dc.standard.capturesoftwaresettingsScandall 21 Version 4.3.11en_US
dc.standard.resolution200 dpien_US
dc.subject.LCSHCooking (Beef)--Study and teachingen_US
dc.titleEffects of end point and oven temperatures on beef roasts cooked in oven film and open pansen_US
dc.typeThesisen_US

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