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Relative Economy, Composition and Nutritive Value of the Various Cuts of Beef

By Hall, L. D. (Louis Dixon)

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Book Id: WPLBN0001198957
Format Type: PDF eBook
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Reproduction Date: 2010
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Title: Relative Economy, Composition and Nutritive Value of the Various Cuts of Beef  
Author: Hall, L. D. (Louis Dixon)
Volume:
Language: English
Subject: Beef, Beef -- Quality, Food of animal origin
Collections: American Libraries Collection
Historic
Publication Date:
1912
Publisher: Urbana, I.L.; University of Illinois Agricultural Experiment Station

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APA MLA Chicago

D. (Louis Dixon), 187, H. L., & D. (Arthur Donaldson), 187, E. A. (1912). Relative Economy, Composition and Nutritive Value of the Various Cuts of Beef. Retrieved from http://ebook2.worldlibrary.net/


Description
Subject: Beef -- Quality; Consumers' preferences

Summary
Contributor: Works in Translation ; University of Illinois Urbana-Champaign

 

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