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Doneness of whole turkeys roasted to certain end point temperatures

Call number: LD2668 .T4 1960 W37

Identiferoai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25440
Date January 1960
CreatorsWatson, Mary Ann Newton.
Source SetsK-State Research Exchange
Detected LanguageEnglish
TypeText

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