Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts

Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	Hogg, Margaret Glenys
Language:	en_US
Published:	Kansas State University 2011
Subjects:	Cooking (Beef)
Online Access:	http://hdl.handle.net/2097/11001

id	ndltd-KSU-oai-krex.k-state.edu-2097-11001
record_format	oai_dc
spelling	ndltd-KSU-oai-krex.k-state.edu-2097-110012019-03-23T19:37:52Z Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts Hogg, Margaret Glenys Cooking (Beef) Digitized by Kansas Correctional Industries 2011-07-29T19:04:04Z 2011-07-29T19:04:04Z 1974 1974 2010 Thesis http://hdl.handle.net/2097/11001 en_US This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. Kansas State University
collection	NDLTD
language	en_US
sources	NDLTD
topic	Cooking (Beef)
spellingShingle	Cooking (Beef) Hogg, Margaret Glenys Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
description	Digitized by Kansas Correctional Industries
author	Hogg, Margaret Glenys
author_facet	Hogg, Margaret Glenys
author_sort	Hogg, Margaret Glenys
title	Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
title_short	Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
title_full	Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
title_fullStr	Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
title_full_unstemmed	Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
title_sort	effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts
publisher	Kansas State University
publishDate	2011
url	http://hdl.handle.net/2097/11001
work_keys_str_mv	AT hoggmargaretglenys effectsoflowtemperaturelongtimemoistheatcookingfromthefrozenstateonbeefroasts
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Effects of low-temperature, long-time moist heat cooking from the frozen state on beef roasts

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