Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Funk, Kaye

Date: 1965

Subjects: Beef
Roasting (Cooking)

Program of Study: Foods and Nutrition

Degree Level: Doctoral

Language: English

Pages: 3, x, 194 pages

Permalink: https://doi.org/doi:10.25335/dgv7-jt55