Effects of blade tenderization and trimming on hot-boned, restructured, pre-cooked roasts from cows
Publisher: Kansas State University
Published: 1985
Language: eng
Number of pages: 74
Subjects: Packing-house products--Testing; Meat--Boning; Cooking (Beef); Cookbooks
Description: This volume was digitized and made accessible online due to deterioration of the original print copy.