[-] Show simple item record

dc.contributor.authorKorschgen, Bernice Marie Schmitzeng
dc.contributor.corporatenameUniversity of Missouri. Agricultural Experiment Stationeng
dc.date.issued1963eng
dc.descriptionDigitized 2007 AES.eng
dc.description.bibrefIncludes bibliographical references (pages 21-22).eng
dc.format.extent22 pages : illustrations ; 23 cmeng
dc.identifier.merlinb63979846eng
dc.identifier.oclc19949199eng
dc.identifier.otherage000825eng
dc.identifier.urihttps://hdl.handle.net/10355/58101
dc.languageEnglisheng
dc.publisherUniversity of Missouri, College of Agriculture, Agricultural Experiment Stationeng
dc.relation.ispartofseriesResearch bulletin (University of Missouri. Agricultural Experiment Station) ; no. 0825eng
dc.rightsOpenAccess.eng
dc.rights.licenseThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.subject.lcshCooking (Beef)eng
dc.titleAn Evaluation of a new cooking method for shoulder clod and chuck roll roasts of beefeng
dc.typeDocumenteng


Files in this item

[PDF]

This item appears in the following Collection(s)

[-] Show simple item record