Factors influencing the palatability, vitamin content, and yield of cooked beef
By: Prepared by Elsie H. Dawson ... [et al.].
Series: United States. Dept. of Agriculture. Home economics research report -- no. 9; Home economics research report (United States. Dept. of Agriculture) -- no. 9.
Publisher: U.S. Agricultural Research Service; For sale by the Supt. of Docs., U.S. Govt. Print. Off.
Published: 1959
Place of publication: Washington
Language: eng
Number of pages: 83
Subjects: Cooking (Beef); Beef; Meat; Vitamins; Cuisine