Cholesterol content of beef cooked by braising, roasting and broiling
By: Marilyn A. Swanson and Irwin A. Dyer.
Contributors: Dyer, Irwin Allen, 1921-
Series: Circular -- 587.; Circular (Washington State University. College of Agriculture. Research Center) -- 587.
Publisher: College of Agriculture Research Center, Washington State University
Published: 1975
Place of publication: Pullman
Language: eng
Notes: Bibliography: p. 4-5.