Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting

CiNii Available at 1 libraries

Bibliographic Information

Title
"Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting"
Statement of Responsibility
by Lucy M. Alexander and Nancy Griswold Clark
Publisher
  • U.S. G.P.O.
Publication Year
  • 1939
Book size
23 cm

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Notes

***記述は遡及データによる

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Details 詳細情報について

  • CRID
    1130000794526036992
  • NII Book ID
    BA75193599
  • Text Lang
    en
  • Country Code
    us
  • Title Language Code
    en
  • Place of Publication
    • Washington, D.C.
  • Data Source
    • CiNii Books
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