Comparison of two internal temperatures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halves
| dc.contributor.author | Cooley, Kathryn Marie. | en_US |
| dc.date.accessioned | 2015-12-31T20:51:43Z | |
| dc.date.available | 2015-12-31T20:51:43Z | |
| dc.date.issued | 1956 | en_US |
| dc.date.published | 1956 | en_US |
| dc.description | Call number: LD2668 .T4 1956 C66 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25050 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Turkey) | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Comparison of two internal temperatures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halves | en_US |
| dc.type | Text | en_US |
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