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Relationship of Cooking Methods, Grades, and Frozen Storage to Quality of Cooked Mature Leghorn Hens
by Mary T. Swickard,Alice Gertrude Mildren Harkin,Betty J. Paul
Published on 1954 by

This Book was ranked at 40 by Google Books

Book ID of Relationship of Cooking Methods, Grades, and Frozen Storage to Quality of Cooked Mature Leghorn Hens is aWtf_W77PPMC, Book which was written byMary T. Swickard,Alice Gertrude Mildren Harkin,Betty J. Paulhave ETAG "5aTSxImYHYw"

Book which was published by since 1954 have ISBNs, ISBN 13 Code is and ISBN 10 Code is

Book which have 32 Pages

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