The palatability of certain beef muscles cooked in deep fat to three degrees of doneness
| dc.contributor.author | Visser, Rosemary. | en_US |
| dc.date.accessioned | 2015-12-31T20:53:21Z | |
| dc.date.available | 2015-12-31T20:53:21Z | |
| dc.date.issued | 1957 | en_US |
| dc.date.published | 1957 | en_US |
| dc.description | Call number: LD2668 .T4 1957 V84 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25183 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Beef) | en_US |
| dc.subject.LCSH | Beef. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | The palatability of certain beef muscles cooked in deep fat to three degrees of doneness | en_US |
| dc.type | Text | en_US |
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