Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting

Shrinkage and cooking time of rib roasts of beef of different grades as influenced by style of cutting and method of roasting
AAALMVfFIycC
36
By:"Lucy Maclay Alexander","Nancy Griswold Clark"
"Cooking"
Published on 1939 by

PRELIMINARY TESTS SHRINKAGE AND COOKING TIME OF DIFFERENT \u003cbr\u003e\nPORTIONS OF AN EIGHT-\u003cb\u003eRIB\u003c/b\u003e CUT OF BEEF Thirteen eight-\u003cb\u003erib\u003c/b\u003e cuts of beef, \u003cbr\u003e\ncontaining the 6th to 13th \u003cb\u003eribs\u003c/b\u003e, inclusive, were purchased in Washington markets. \u003cbr\u003e\nIncluded ...

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