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Electronic Theses & Dissertations
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Theses
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Food service
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Food service management
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Frozen meat
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Meat cutting
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Meat--Preservation
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Roasting (Cooking)
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Vitamin B1
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Effect of selected times and temperatures during holding on the quality characteristics and thiamine content of roast beef
Boyle, Mary Ann
Text (1968)
Part of
Electronic Theses & Dissertations
A study of the effect of air velocity and temperature on ground beef
Lough, John Benedict
Text (1958)
Part of
Electronic Theses & Dissertations
Comparative study of consecutive cuts and matched cuts of the semitendinosus and semimembranosus muscles of the round of beef
Taylor, Betty
Text (1959)
Part of
Electronic Theses & Dissertations
Comparative study of delayed service cookery, forced convection, and conventional roasting of the longissimus dorsi muscle of beef
Funk, Kaye
Text (1965)
Part of
Electronic Theses & Dissertations
Large limited-menu foodservice firms : market structure changes and procurement practices for beef and poultry
Schmelzer, John Raymond
Text (1982)
Part of
Electronic Theses & Dissertations
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