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Factors determining the quality of white sauce in large quantity cooking,

Thesis (M. SC.)--Kansas State Agricultural College, 1921. / Also available in digital form on the Internet Archive Web site.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/20108182
Date January 1900
CreatorsMeuser, Mary Louise.
Publisher[Wichita, Kan.,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish

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