Comparison of two internal temperatures in the breast and in the thigh muscles as an indication of doneness in roasted turkey halves

Description

Call number: LD2668 .T4 1956 C66 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/25050

Tags

Cooking (Turkey)

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25050
Date	January 1956
Creators	Cooley, Kathryn Marie.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text