The relationship between degree of doneness and end-point temperatures of roasted turkey halves
| dc.contributor.author | Ferguson, Martine Collins. | en_US |
| dc.date.accessioned | 2015-12-31T20:52:40Z | |
| dc.date.available | 2015-12-31T20:52:40Z | |
| dc.date.issued | 1957 | en_US |
| dc.date.published | 1957 | en_US |
| dc.description | Call number: LD2668 .T4 1957 F46 | en_US |
| dc.description.degree | Master of Science | en_US |
| dc.description.level | Masters | en_US |
| dc.identifier.uri | http://hdl.handle.net/2097/25133 | |
| 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 | The relationship between degree of doneness and end-point temperatures of roasted turkey halves | en_US |
| dc.type | Text | en_US |
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