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

Description

Call number: LD2668 .T4 1957 F46 / Master of Science

Links & Downloads

1. http://hdl.handle.net/2097/25133

Tags

Cooking (Turkey)

Turkeys.

Cookbooks.

Masters theses

Additional Fields

Identifer	oai:union.ndltd.org:KSU/oai:krex.k-state.edu:2097/25133
Date	January 1957
Creators	Ferguson, Martine Collins.
Source Sets	K-State Research Exchange
Detected Language	English
Type	Text