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

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