dc.contributor.author | Korschgen, Bernice Marie Schmitz | eng |
dc.contributor.corporatename | University of Missouri. Agricultural Experiment Station | eng |
dc.date.issued | 1963 | eng |
dc.description | Digitized 2007 AES. | eng |
dc.description.bibref | Includes bibliographical references (pages 21-22). | eng |
dc.format.extent | 22 pages : illustrations ; 23 cm | eng |
dc.identifier.merlin | b63979846 | eng |
dc.identifier.oclc | 19949199 | eng |
dc.identifier.other | age000825 | eng |
dc.identifier.uri | https://hdl.handle.net/10355/58101 | |
dc.language | English | eng |
dc.publisher | University of Missouri, College of Agriculture, Agricultural Experiment Station | eng |
dc.relation.ispartofseries | Research bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0825 | eng |
dc.rights | OpenAccess. | eng |
dc.rights.license | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License. | |
dc.subject.lcsh | Cooking (Beef) | eng |
dc.title | An Evaluation of a new cooking method for shoulder clod and chuck roll roasts of beef | eng |
dc.type | Document | eng |