Author search: Alexander, Lucy M., 1888-
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Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking MethodShrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method, Book
by Alexander, Lucy M.
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