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Copyright Status: In Copyright
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Language: English
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Author: Pridgeon, Marcille Lamoine
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Electronic Theses & Dissertations
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Theses
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Cooking (Meat)
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Meat
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A comparison of palatability and cooking changes of beef steaks prepared by four methods
Pridgeon, Marcille Lamoine
Text (1954)
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Electronic Theses & Dissertations
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