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Meat & poultry entrees for foodservice menu planning

Meat & poultry entrees for foodservice menu planning1978

Eulalia C. Blair

Details

First published
1978
OL Work ID
OL4974310W

Subjects

Cookery (Meat)Cookery (Poultry)Quantity cookeryCooking (Meat)Cooking (Poultry)Quantity cooking

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Book data from Open Library. Cover images courtesy of Open Library.