Methods of cooking and testing meat for palatability.
Edition: Revised February, 1953. Supplement to National project cooperative meat investigations. Issued for the cooperators by the Bureau of Home Economics and Bureau of Animal Industry, United States Department of Agriculture.
Published: 1933
Place of publication: [Washington, D.C.?]
Language: eng
Number of pages: 36
Notes: Cover-title.

Mimeographed.

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

Prepared by Lucy M. Alexander, Nancy Griswold Clark, and Paul E. Howe for the Committee on Cooking and Palatability Methods for Meat, a standing committee reporting annually at the Conference on Cooperative Meat Investigations.-cf. p. [2] of cover.