Smith, Doug P, <br/><br/>
Marination, cooking, and curing of poultry products / 
by Doug P. Smith and James C. Acton 
 - [No Place] :   [publisher not identified],   2001 
 - 24 pages 
<br/><br/> Original from book 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Meat industry<br/>Poultry meat