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

In Collections: Electronic Theses & Dissertations

Copyright Status: In Copyright

Material Type: Theses

Authors: Shaw, Anne Louise Douglas

Date: 1964

Subjects: Cooking (Beef)

Program of Study: Institution Administration

Degree Level: Masters

Language: English

Pages: 2, vii, 94 leaves

Permalink: https://doi.org/doi:10.25335/8h24-sb68