An evaluation of roasteak procedure and modifications of the procedure for cooking bottom round of beef

dc.contributor.author	Korschgen, Bernice M.	eng
dc.contributor.author	Baldwin, Ruth E.	eng
dc.contributor.author	Mangel, Margaret	eng
dc.date.issued	1964	eng
dc.description	"Publication authorized August 2, 1964"	eng
dc.identifier.other	age000869	eng
dc.identifier.uri	https://hdl.handle.net/10355/69050
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. 0869;	eng
dc.rights	OpenAccess.	eng
dc.rights.license	This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
dc.title	An evaluation of roasteak procedure and modifications of the procedure for cooking bottom round of beef	eng