Doneness of whole turkeys roasted to certain end point temperatures
| dc.contributor.author | Watson, Mary Ann Newton. | en_US |
| dc.date.accessioned | 2015-12-31T20:56:24Z | |
| dc.date.available | 2015-12-31T20:56:24Z | |
| dc.date.issued | 1960 | en_US |
| dc.date.published | 1960 | en_US |
| dc.description | Call number: LD2668 .T4 1960 W37 | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25440 | |
| dc.subject.AAT | Masters theses | en_US |
| dc.subject.LCSH | Cooking (Turkey) | en_US |
| dc.subject.LCSH | Turkeys. | en_US |
| dc.subject.LCSH | Cookbooks. | en_US |
| dc.title | Doneness of whole turkeys roasted to certain end point temperatures | en_US |
| dc.type | Text | en_US |
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