Author:
HOSTETLER R. L.,DUTSON T. R.
Reference8 articles.
1. L. M. Alexander, 1939 . Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting . Bull. 676. U. S. Dept. of Agri., Washington, D. C.
2. EFFECT OF COOKING METHODS ON VARIOUS QUALITIES OF PORK LOIN
3. The Effect of Heating Time and Temperature on the Shear of Beef Semitendinosus Muscle
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