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Factors influencing the palatability, vitamin content, and yield of cooked beef


Author:
1913- Elsie H. Dawson
Year:
1959
Subject:
Cooking (Beef), Beef, meat, vitamins, and cuisine
Format:
1 online resource (83 pages illustrations)
Language:
English
Publisher:
U.S. Agricultural Research Service; For sale by the Supt. of Docs., U.S. Govt. Print. Off.
Series:
Home economics research report (United States. Dept. of Agriculture) ; no. 9
Collection:
Historical Dietary Guidance Digital Collection
Permanent URL:
https://archive.org/details/factorsinfluenci09daws