The palatability of certain beef muscles cooked in deep fat to three degrees of doneness

The palatability of certain beef muscles cooked in deep fat to three degrees of doneness

Call number: LD2668 .T4 1957 V84 === Master of Science

Bibliographic Details
Main Author: Visser, Rosemary.
Published: 2015
Subjects:
Cooking (Beef)
Beef.
Cookbooks.
Masters theses
Online Access:http://hdl.handle.net/2097/25183

Internet

http://hdl.handle.net/2097/25183

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