Effect of cooking procedure on the flavor components of beef

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Sanderson, Anne

Date Published: 1966

Subjects: Cooking (Beef)

Program of Study: Food Science

Degree Level: Masters

Language: English

Pages: 3, vi, 51 leaves

Permalink: https://doi.org/doi:10.25335/458v-f567

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