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Material Type: Theses
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Degree Level: Masters
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Subject: Ham
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Electronic Theses & Dissertations
3
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English
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Subject
Cooking (Pork)
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Meat--Preservation
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Sugar
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Yield and palatability of five styles of mild cured hams in the 12 to 14-pound weight range
Downs, Doris M.
Text (1959)
Part of
Electronic Theses & Dissertations
Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range
Atkinson, Roberta H.
Text (1959)
Part of
Electronic Theses & Dissertations
The role of sucrose in cured ham
Goembel, Arthur James
Text (1962)
Part of
Electronic Theses & Dissertations
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