Tenderness of Beef Round Roasted at Two Oven Temperatures in Relation to Cooking Losses, Cooking Time, Power Consumption, and Other Sensory Properties

Date Issued
August 1, 1965
Author(s)
Simmers, Robin Dalrymple
Advisor(s)
Bernadine Meyer
Additional Advisor(s)
Ada Marie Campbell, Mary Rose Gram
Abstract

From the Introduction): Abbreviated


The present study was designed to compare the tenderness and quality of adjacent top-round roasts cooked at 300oF. and 200oF. oven temperatures.

Disciplines
Degree
Master of Science
Major
Food Science and Technology
Embargo Date
August 1, 1965
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SimmersRobinDalrymple_1965_OCRed_notintrace.pdf

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2.7 MB

Format

Adobe PDF

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