Number 341 - Study of Three Cuts of Lower and Higher Grade Beef, Unfrozen and Frozen, Using Two Methods of Thawing and Two Methods of Braising: Memoir

Title:

Number 341 - Study of Three Cuts of Lower and Higher Grade Beef, Unfrozen and Frozen, Using Two Methods of Thawing and Two Methods of Braising: Memoir

Collection:

Core Historical Literature of Agriculture

Date:

1956

Issue Date:

March, 1956

Identifier:

chla7251474_8573_008

Catalog Record:

7251474

Subject:

Cornell University
Agricultural Experiment Station

Language:

English

Extent:

68 600dpi TIFF page images

Publisher:

Cornell University, Agricultural Experiment Station

Publication Place:

Ithaca, N.Y.

Publication Date:

1956

Format:

Issue

Articles

• Study of Three Cuts of Lower and Higher Grade Beef, Unfrozen and Frozen, Using Two Methods of Thawing and Two Methods of Braising