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Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting
by Lucy Maclay Alexander,Nancy Griswold Clark
Published on 1939 by

This Book was ranked at 8 by Google Books

Book ID of Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting is AAALMVfFIycC, Book which was written byLucy Maclay Alexander,Nancy Griswold Clarkhave ETAG "b/1rL/lmA5A"

Book which was published by since 1939 have ISBNs, ISBN 13 Code is and ISBN 10 Code is

Book which have 36 Pages

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