Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting

Lucy M. Alexander and Nancy Griswold Clark

No 168275, Technical Bulletins from United States Department of Agriculture, Economic Research Service

Keywords: Food; Consumption/Nutrition/Food; Safety (search for similar items in EconPapers)
Pages: 39
Date: 1939-04
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Persistent link: https://EconPapers.repec.org/RePEc:ags:uerstb:168275

DOI: 10.22004/ag.econ.168275

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