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R C Wyche

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Journal of the American Dietetic Association|December 1, 1971
Cooking techniques for broiler chickensL D Yingst, R C Wyche, T L Goodwin
Applied Microbiology|April 1, 1972
Steam versus hot-water scalding in reducing bacterial loads on the skin of commercially processed poultryT E Patrick, T L Goodwin, J A Collins, et al.
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Showing results (1-10 of 2) with videos related to

Sort By:
Pageof 1
Journal of the American Dietetic Association|December 1, 1971
Cooking techniques for broiler chickensL D Yingst, R C Wyche, T L Goodwin
Applied Microbiology|April 1, 1972
Steam versus hot-water scalding in reducing bacterial loads on the skin of commercially processed poultryT E Patrick, T L Goodwin, J A Collins, et al.
Pageof 1