Comparison of rare, medium and well-done roasts from certain beef muscles

Bunyan, Marilyn Stayton.2015-12-312015-12-311958http://hdl.handle.net/2097/25198Call number: LD2668 .T4 1958 B85Cooking (Beef)Cookbooks.Comparison of rare, medium and well-done roasts from certain beef musclesTextMasters theses