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How certain methods of cooking affect the quality and palatability of beef

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https://hdl.handle.net/10355/54365
dc.contributor.authorCline, Jessie Alice, 1891-1996eng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1930eng
dc.descriptionCover title.eng
dc.description.bibrefIncludes bibliographical references.eng
dc.format.extent40 pages : illustrations ; 23 cmeng
dc.identifier.merlinb62600370eng
dc.identifier.oclc24496764eng
dc.identifier.otherageb000293eng
dc.identifier.urihttps://hdl.handle.net/10355/54365
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesBulletin (University of Missouri. Agricultural Experiment Station) ; no. 293eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshBeef -- Qualityeng
dc.subject.lcshCooking (Beef)eng
dc.titleHow certain methods of cooking affect the quality and palatability of beefeng
dc.typeBookeng


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