Title: Production and microwave thermal processing considerations for a prototype reformed roast made from the beef forequarter
Description: <a href="http://uf.catalog.fcla.edu/uf.jsp?st=UF001472434&ix=nu&I=0&V=D" rel="ugc nofollow">http://uf.catalog.fcla.edu/uf.jsp?st=UF001472434&ix=nu&I=0&V=D</a>
Subjects: Cookery (Beef, Microwave cookery.