Home / Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)
  • Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)
  • Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)
  • Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)
  • Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)
  • Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)

Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)

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    Study of three cuts of lower and higher grade beef, unfrozen and frozen, using two methods of thawing and two methods of braising / by Faith Fenton ... [et al.]. Volume v.341(1956)
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