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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
USDA choice, good, and commercial grades of four low-to-medium price beef roasts : cooking losses, yield, palatability, and cost
Kolmer, Armina
Text (1960)
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