The effect of internal temperature on the palatability of beef cooked in deep fat

The effect of internal temperature on the palatability of beef cooked in deep fat

Call number: LD2668 .T4 1958 M22

Bibliographic Details
Main Author: McNelis, Marilyn.
Published: 2015
Subjects:
Frying.
Cooking (Beef)
Cookbooks.
Masters theses
Online Access:http://hdl.handle.net/2097/25238

Internet

http://hdl.handle.net/2097/25238

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