Factors influencing the palatability, vitamin content, and yield of cooked beef / prepared by Elsie H. Dawson, Grace S. Linton, Alice M. Harkin, Cora Miller.

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Bibliographic Details
Online Access:	Search for the full-text version of this title in HathiTrust
Main Author:	Dawson, Elsie H. (Elsie Halstrom), 1913-1994 (Author)
Corporate Author:	United States. Agricultural Research Service. Human Nutrition Research Division
Format:	Government Document Book
Language:	English
Published:	Washington, D.C. : United States Department of Agricultural, October, 1959.
Series:	Home economics research report (United States. Department of Agriculture) ; no. 9.
Subjects:	Cooking (Beef) Beef > United States. Food > Vitamin content. Beef. United States.

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Call Number:	A 1.87:9
A 1.87:9	Available Place a Hold