Influence of microwave and broiling cooking methods on quality characteristics of pre-rigor pressurized versus conventionally processed beef
By: by Linda Marie Riffero.
Published: 1982
Language: eng
Number of pages: 102
Subjects: Cookery (Beef).
Notes: Typescript (photocopy).

Thesis (M.S.)--Oregon State University, 1983.

Bibliography: leaves 75-87.