Rogers, Miriam2013-11-082013-11-081935http://hdl.handle.net/2097/16774Typescript, etc.Digitized by Kansas State University LibrariesBeefComposition of certain beef cuts as affected by grade and method of cookingThesisThis 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.