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Relationship of cooking methods, grades, and frozen storage to quality of cooked mature leghorn hens


Author:
Swickard, Mary T. (Mary Traeblood), Harkin, Alice M. (Alice Gertrude Mildren), and Paul, Betty J.
Source:
USDA
Year:
0000
Subject:
Cooking (Frozen foods) and Cooking (Chicken)
Format:
32 p. : ill. ; 23 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture
Series:
Technical bulletin (United States. Dept. of Agriculture) ; no. 1077
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT86201065