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Program of Study: Institution Administration
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Subject: Quantity cooking
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Electronic Theses & Dissertations
3
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Theses
3
Language
English
3
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In Copyright
3
Subject
Cooking (Fruit)
1
Cooking (Meat)
1
Cooking (Vegetables)
1
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The use of fresh, frozen, canned, and dried peaches in food service institutions
Allen, Shirley M.
Text (1950)
Part of
Electronic Theses & Dissertations
A cost study of certain cole crops as served in a college cafeteria
Childs, Margaret Mary
Text (1950)
Part of
Electronic Theses & Dissertations
Tender cuts of three grades of beef
Masuda, Grace Miyeko
Text (1955)
Part of
Electronic Theses & Dissertations
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