Differences between conventionally cooked top round roasts and semimembranosus muscle strips cooked in a model system

Differences between conventionally cooked top round roasts and semimembranosus muscle strips cooked in a model system

Typescript (photocopy). === Digitized by Kansas Correctional Industries

Bibliographic Details
Main Author:	McDowell, Michele D
Language:	en_US
Published:	Kansas State University 2011
Subjects:	Cooking (Meat) Roasting (Cooking) Food > Effect of heat on
Online Access:	http://hdl.handle.net/2097/12621

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