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Factors influencing the procurement of four oven-ready beef items for institution use

Factors influencing the procurement of four oven-ready beef items for institution use

Hayton, Marian Jean

Text (1955)

Part of Electronic Theses & Dissertations

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties

Balogh, Zsuzsanna

Text (1995)

Part of Electronic Theses & Dissertations

Effect of cooking procedure on the flavor components of beef

Effect of cooking procedure on the flavor components of beef

Sanderson, Anne

Text (1966)

Part of Electronic Theses & Dissertations

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

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

Shaw, Anne Louise Douglas

Text (1964)

Part of Electronic Theses & Dissertations

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

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

Lukianchuk, Zenovia Jean

Text (1960)

Part of Electronic Theses & Dissertations

The influence of forced convection in a roasting oven of the weight shrinkage, fuel consumption and cooking time when roasting beef

The influence of forced convection in a roasting oven of the weight shrinkage, fuel consumption and cooking time when roasting beef

Maney, Edward Francis

Text (1964)

Part of Electronic Theses & Dissertations