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

Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method

Alexander, Lucy M., (1934)

Beef Production and Quality as Affected by Method of Feeding Supplements to Steers on Grass in the Appalachian Region

Black, W. H., (1940)

Quality of Frozen Poultry as Affected by Storage and Other Conditions

Harshaw, Harold M., (1941)