Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking Time
- 1 April 1960
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 36 (4), 341-345
- https://doi.org/10.1016/s0002-8223(21)18158-1
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Size and Internal TemperatureJournal of the American Dietetic Association, 1959
- EFFECT OF METAL SKEWERS ON COOKING TIME AND TEXDERNESS OF BEEF1Journal of Food Science, 1941