Effect of grade and internal temperature on palatability and cooking losses of top round roasts cooked in a gas-fired institutional roast oven

Garner, Mary Edna.2015-12-312015-12-311959http://hdl.handle.net/2097/25307Call number: LD2668 .T4 1959 G37Cooking (Beef)Cookbooks.Effect of grade and internal temperature on palatability and cooking losses of top round roasts cooked in a gas-fired institutional roast ovenTextMasters theses