An edition of Cholesterol content of beef cooked by braising, roasting and broiling (1975)

Cholesterol content of beef cooked by braising, roasting and broiling

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Cholesterol content of beef cooked by braisin ...
Marilyn A. Swanson
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December 10, 2009 | History
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An edition of Cholesterol content of beef cooked by braising, roasting and broiling (1975)

Cholesterol content of beef cooked by braising, roasting and broiling

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  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
College of Agriculture Research Center, Washington State University
Language
English

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Cover of: Cholesterol content of beef cooked by braising, roasting and broiling
Cholesterol content of beef cooked by braising, roasting and broiling
1975, College of Agriculture Research Center, Washington State University
in English
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Book Details

Edition Notes

Bibliography: p. 4-5.

Published in
Pullman
Series
Circular -- 587., Circular (Washington State University. College of Agriculture. Research Center) -- 587.

The Physical Object

Pagination
6 p.

ID Numbers

Open Library
OL17541145M
OCLC/WorldCat
2504820

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Oregon Libraries MARC record

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