| dc.coverage.spatial | Texas | en |
| dc.creator | Cover, Sylvia | |
| dc.date.accessioned | 2009-03-09T19:17:06Z | |
| dc.date.available | 2009-03-09T19:17:06Z | |
| dc.date.issued | 1937 | |
| dc.identifier.citation | Bulletin / Texas Agricultural Experiment Station ; no. 542. | en |
| dc.identifier.issn | 0096-6061 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/86247 | |
| dc.description | 61 pg | en |
| dc.language.iso | en_US | |
| dc.publisher | Texas Agricultural Experiment Station | |
| dc.relation.ispartof | Texas FARMER Collection | en |
| dc.relation.ispartofseries | Texas Agricultural Experiment Station Bulletin | |
| dc.relation.ispartofseries | 542 | |
| dc.title | The Effect of Temperature and Time of Cooking on the Tenderness of Roasts. | en |
| dc.type | Article | en |
| dc.subject.nalt | statistical analysis | |
| dc.subject.nalt | statistical models | |
| dc.subject.nalt | cooking | |
| dc.subject.nalt | roasts | |
| dc.subject.nalt | meat tenderness | |
