Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts

Hogg, Margaret Glenys2011-07-292011-07-291974http://hdl.handle.net/2097/11001Digitized by Kansas Correctional IndustriesCooking (Beef)Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roastsThesisThis 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.