The relationship between degree of doneness and end-point temperatures of roasted turkey halves

Ferguson, Martine Collins.2015-12-312015-12-311957http://hdl.handle.net/2097/25133Call number: LD2668 .T4 1957 F46Cooking (Turkey)Turkeys.Cookbooks.The relationship between degree of doneness and end-point temperatures of roasted turkey halvesTextMasters theses