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About this Agricultural and Biological Sciences article
Effects of Cooking Methods and Browning Temperatures on Yields of Poultry Parts by Love, B. E.; Goodwin, T. L. is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Love, B. E.; Goodwin, T. L.
- Publisher
- Poultry Science Association; Oxford University Press; Elsevier BV; Oxford University Press (OUP) (ISSN 0032-5791)
- Published
- 1974
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)