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Program of Study: Foods and Nutrition
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Subject: Beef
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Electronic Theses & Dissertations
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Theses
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English
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In Copyright
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Subject
Meat cutting
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Roasting (Cooking)
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Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef
Funk, Kaye
Text (1965)
Part of
Electronic Theses & Dissertations
Comparative study of consecutive cuts and matched cuts of the semitendinosus and semimembranosus muscles of the round of beef
Taylor, Betty
Text (1959)
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Electronic Theses & Dissertations
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