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Electronic Theses & Dissertations
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Theses
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English
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Home economics--Study and teaching (Secondary)
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Meat
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Microwave cooking
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Quantity cooking
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Longissimus dorsi of three grades of beef
Day, Jennie Cora
Text (1953)
Part of
Electronic Theses & Dissertations
Tender cuts of three grades of beef
Masuda, Grace Miyeko
Text (1955)
Part of
Electronic Theses & Dissertations
Microwave processing : bacterial survival, thermal responses, evaporation loss and heating pattern of meat loaves and simulated bentonite-glycerol-BHI broth loaf
Lin, Wen-Syi
Text (1989)
Part of
Electronic Theses & Dissertations
A comparison of palatability and cooking changes of beef steaks prepared by four methods
Pridgeon, Marcille Lamoine
Text (1954)
Part of
Electronic Theses & Dissertations
An exploratory attempt to clarify the need for varied pupil experience with meat meals including some suggestions for homemaking teachers
MacKean, Nancy
Text (1960)
Part of
Electronic Theses & Dissertations
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