Beef. Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting [with list of literature cited]; by Lucy M. Alexander and Nancy Griswold Clark.
Publication Title:
Beef. Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting [with list of literature cited]; by Lucy M. Alexander and Nancy Griswold Clark.
Display Title:
Beef. Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting [with list of literature cited]; by Lucy M. Alexander and Nancy Griswold Clark.
Corporate Agency Authors:
Home Economics Bureau and Agriculture Department
Sort Author:
Home Economics Bureau
Authors:
Alexander, Lucy M. and Clark, Nancy Griswold
Date:
Apr. 1939
Publish Date ISO Format:
1939-04-01T00:00:00Z
Publication Start:
19390401
Publication End:
19390430
Corporate/Agency Author:
Home Economics Bureau
Publication month:
9
Publication year:
1939
SuDoc number:
A 1.36:676
Description:
36 p il.
Notes:
(Agriculture Dept. Technical bulletin 676.) [Prepared in cooperation with Animal Industry Bureau.]
Notes:
(Agriculture Dept. Technical bulletin 676.) [Prepared in cooperation with Animal Industry Bureau.] * For Sale by Superintendent of Documents. Paper, 10c.
Availability:
* For Sale by Superintendent of Documents. Paper, 10c.