Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting
1939
Files
Details
Title
Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting
Author(s)
Alexander, Lucy M.
Clark, Nancy Griswold
Clark, Nancy Griswold
Subject(s)
Issue Date
1939-04
Publication Type
Report
DOI and Other Identifiers
10.22004/ag.econ.168275
Record Identifier
https://ageconsearch.umn.edu/record/168275
PURL Identifier
http://purl.umn.edu/168275
Language
English
Total Pages
39
Series Statement
Technical Bulletin
No. 676
No. 676
Record Appears in
United States Department of Agriculture (USDA) > Economic Research Service > Technical Bulletins