Effects of blade tenderization and trimming on hot-boned, restructured, pre-cooked roasts from cows

Effects of blade tenderization and trimming on hot-boned, restructured, pre-cooked roasts from cows

Call number: LD2668 .T4 1985 F66 === Master of Science

Bibliographic Details
Main Author: Flores, Hector Angel.
Published: 2015
Subjects:
Packing-house products > Testing.
Meat > Boning.
Cooking (Beef)
Cookbooks.
Masters theses
Online Access:http://hdl.handle.net/2097/27441

Internet

http://hdl.handle.net/2097/27441

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