Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting
By: by Lucy M. Alexander and Nancy Griswold Clark.
Contributors: Clark, Nancy Griswold.; United States. Dept. of Agriculture.
Series: Technical bulletin / United States Department of Agriculture -- no. 676; Technical bulletin (United States. Dept. of Agriculture) -- no. 676.
Publisher: U.S. Dept. of Agriculture
Published: 1939
Place of publication: Washington, D.C
Language: eng
Number of pages: 36
Subjects: Cookery (Beef); Beef
Notes: Caption title.

"April 1939."

Literature cited: p. 34-35.