A comparison of palatability and cooking changes of beef steaks prepared by four methods

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Pridgeon, Marcille Lamoine

Date Published: 1954

Subjects: Cooking (Meat)
Meat

Program of Study: Foods and Nutrition

Degree Level: Masters

Language: English

Pages: 2, viii, 104 leaves

Permalink: https://doi.org/doi:10.25335/yp4f-dw22

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