Changes in lipid oxidation during initial roasting and reheating by two methods of beef roasts as measured by chemical and sensory evaluations
By: by Ruth Lydia Busdieker.
Published: 1979
Language: eng
Number of pages: 65
Subjects: Lipids -- Research.; Lipids -- Analysis.; Cookery (Beef)
Notes: "College of Home Economics."

Thesis (M.S.)--Washington State University.

Bibliography: leaves 61-65.