Methods of cooking and testing meat for palatability
Subtitle: supplement to National Project Cooperative Meat Investigations
Contributors: United States. Department of Agriculture
Edition: Rev. Feb., 1933.
Publisher: U.S. Dept. of Agriculture; State Agricultural Experiment Station
Published: 1933
Place of publication: Washington, D.C.?]
Language: eng
Number of pages: 36
Subjects: Cooking (Meat)
Notes: Cover-title.

Prepared for the committee by Lucy M.Alexander, Nancy Griswold Clark and Paul E. Howe.

At head of title: United States Department of Agriculture and State agricultural experiment stations.