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The top documents tagged [desirable cuts of meat]
Slide 1Copyright © 2004 McGraw-Hill Ryerson Limited Chapter 4 Individual and Market Demand
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1 Chapter 26 Sausages and Cured Foods. 2 Chapter Objectives 1. Prepare simple dry-cured and brine- cured foods. 2. Prepare simple smoked foods. 3. Prepare
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Ground Beef
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