Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting
Download or Read eBook Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting PDF written by Lucy Maclay Alexander and published by . This book was released on 1939 with total page 36 pages. Available in PDF, EPUB and Kindle.
| Author | : Lucy Maclay Alexander |
| Publisher | : |
| Total Pages | : 36 |
| Release | : 1939 |
| ISBN-10 | : UIUC:30112019344644 |
| ISBN-13 | : |
| Rating | : 4/5 (44 Downloads) |
Book Synopsis Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting by : Lucy Maclay Alexander
Book excerpt:
