Books by Bernice Marie Schmitz Korschgen:
Books in the extended shelves:
![[X-Info]](https://onlinebooks.library.upenn.edu/infouc.gif)
Korschgen, Bernice Marie Schmitz: Desiccated pancreas as a meat tenderizer (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1962) (page images at HathiTrust; US access only)- Korschgen, Bernice Marie Schmitz: Effects of freezing and frozen storage on palatability of beef, pork, and lamb preroasted at low temperatures (University of Missouri-Columbia, College of Agriculture, Agricultural Experiment Station, 1970), also by Ruth E. Baldwin and Mildred Crawley (page images at HathiTrust; US access only)
- Korschgen, Bernice Marie Schmitz: An Evaluation of a new cooking method for shoulder clod and chuck roll roasts of beef (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1963) (page images at HathiTrust; US access only)
- Korschgen, Bernice Marie Schmitz: An evaluation of the roasteak procedure and modifications of the procedure for cooking bottom round of beef (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1964), also by Ruth E. Baldwin and Margaret Mangel (page images at HathiTrust; US access only)
Find more by Bernice Marie Schmitz Korschgen at your library, or elsewhere.