Differences between conventionally cooked top round roasts and semimembranosus muscle strips cooked in a model system

McDowell, Michele D2011-10-312011-10-311981http://hdl.handle.net/2097/12621Typescript (photocopy).Digitized by Kansas Correctional IndustriesCooking (Meat)Roasting (Cooking)Food--Effect of heat onDifferences between conventionally cooked top round roasts and semimembranosus muscle strips cooked in a model systemThesisThis 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.