Cooking Choice Grade, Top Round Beef Roasts . Effect of Oven and Internal Temperatures on Yield and Cooking Time
- 22 October 1963
- journal article
- Published by Elsevier in Journal of the American Dietetic Association
- Vol. 43 (4) , 353-356
- https://doi.org/10.1016/s0002-8223(21)19148-5
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Internal Temperature on Yield and Cooking TimeJournal of the American Dietetic Association, 1960
- Cooking Choice Grade, Top Round Beef Roasts . Effect of Size and Internal TemperatureJournal of the American Dietetic Association, 1959