Effect of two methods of dry heat cookery of palatability and cooking losses of semimembranosus muscle of beef round

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Lukianchuk, Zenovia Jean

Date: 1960

Subjects: Cooking (Beef)

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: viii, 106 leaves

Permalink: https://doi.org/doi:10.25335/dt3x-8z34