Production and microwave thermal processing considerations for a prototype reformed roast made from the beef forequarter
Publisher: Gainesville, FL
Published: 1988
Language: eng
Number of pages: 203
Subjects: Cookery (Beef; Microwave cookery.
Description: <a href="http://uf.catalog.fcla.edu/uf.jsp?st=UF001472434&ix=nu&I=0&V=D" rel="ugc nofollow">http://uf.catalog.fcla.edu/uf.jsp?st=UF001472434&ix=nu&I=0&V=D</a>