NDLTD logo NDLTD Union Catalog and Global ETD Search
Back to results

Kansas State University (Retro)

Effects of a meat tenderizer on less tender cuts of beef cooked by four methods

dc:creator Hay, Pattie Patrice.
dc:date.issued1952

Abstract

dc:description

Call number: LD2668 .T4 1952 H39

Author and committee

dc:creator, dc:contributor.*
Author dc:creator
  • Hay, Pattie Patrice.

Identifiers

dc:identifier.*
Handle dc:identifier.uri
http://hdl.handle.net/2097/24777
OAI identifier oai:identifier
oai:krex.k-state.edu:2097/24777

Chain of custody

source
Harvested from
Kansas State University (Retro)
Base URL
krex.k-state.edu/server/oai/request
Last updated
2026-07-27
Source record
OAI-PMH GetRecord
related terms
citation

Hay, Pattie Patrice.. Effects of a meat tenderizer on less tender cuts of beef cooked by four methods. 1952. http://hdl.handle.net/2097/24777

More from Kansas State University (Retro)

  1. College experiences and family interaction of students from intellectually perceived families Beethe, Mary Kay Korber 1970
  2. Effects of systematic training programs on the generalization of new phoneme responses across different positions in words Raymore, Sandra Lee 1970
  3. A case study of the Cuban revolution : an uncommon case of drastic social change Bastida, Elena Beck 1971