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Results of search for 'au:"McComber, D R"'
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Authors
Clark, R
Cox, D F
McComber, D R
Thielen, T F
Topics
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Animals
Cooking
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1.
Consumer preference for pork loin roasts cooked to 160 degrees F and 185 degrees F.
[electronic resource]
by
McComber, D R
Clark, R
Cox, D F
Producer:
19910107
In:
Journal of the American Dietetic Association
vol. 90
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2.
Effect of alternative sweeteners on egg-thickened mixtures.
[electronic resource]
by
Thielen, T F
McComber, D R
Cox, D F
Producer:
19930805
In:
Journal of the American Dietetic Association
vol. 93
Online resources:
Available from publisher's website
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