登入選單
返回Google圖書搜尋
Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting
Lucy Maclay AlexanderNancy Griswold Clark
出版U.S. Department of Agriculture, 1939
URLhttp://books.google.com.hk/books?id=GK23rim9HmAC&hl=&source=gbs_api
EBookFULL_PUBLIC_DOMAIN