Guidelines for amounts of protein-rich foods in selected meat and poultry entrees
Digitized by Kansas Correctional Industries
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Kansas State University
2011
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Online Access: | http://hdl.handle.net/2097/10566 |
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ndltd-KSU-oai-krex.k-state.edu-2097-105662019-04-03T00:24:25Z Guidelines for amounts of protein-rich foods in selected meat and poultry entrees Morris, Julian Barbara Digitized by Kansas Correctional Industries 2011-07-12T21:29:27Z 2011-07-12T21:29:27Z 1972 1972 2010 Thesis http://hdl.handle.net/2097/10566 en_US This volume was digitized and made accessible online due to deterioration of the original print copy. If you are the author of this work and would like to have online access removed, please contact the Library Administration Office, 785-532-7400, library@k-state.edu. Kansas State University |
collection |
NDLTD |
language |
en_US |
sources |
NDLTD |
description |
Digitized by Kansas Correctional Industries |
author |
Morris, Julian Barbara |
spellingShingle |
Morris, Julian Barbara Guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
author_facet |
Morris, Julian Barbara |
author_sort |
Morris, Julian Barbara |
title |
Guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
title_short |
Guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
title_full |
Guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
title_fullStr |
Guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
title_full_unstemmed |
Guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
title_sort |
guidelines for amounts of protein-rich foods in selected meat and poultry entrees |
publisher |
Kansas State University |
publishDate |
2011 |
url |
http://hdl.handle.net/2097/10566 |
work_keys_str_mv |
AT morrisjulianbarbara guidelinesforamountsofproteinrichfoodsinselectedmeatandpoultryentrees |
_version_ |
1719011957710782464 |