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dc.contributor.authorMisner, Scottieen_US
dc.contributor.authorWhitmer, Evelynen_US
dc.date.accessioned2012-08-22T19:29:47Z
dc.date.available2012-08-22T19:29:47Z
dc.date.issued2012-05
dc.identifier.urihttp://hdl.handle.net/10150/239594
dc.descriptionRevised; Originally Published: 2007en_US
dc.description2 pp.en_US
dc.language.isoen_USen_US
dc.publisherCollege of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)en_US
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Publication AZ1439en_US
dc.subjecte.colilen_US
dc.subjectbacteriaen_US
dc.subjectfood safetyen_US
dc.subjectfood borne diseasesen_US
dc.subjectcooking ground beefen_US
dc.titleAssessment of Doneness in Cooked Ground Beefen_US
dc.typetext
dc.typePamphlet
dc.identifier.calsAZ1439-2012
refterms.dateFOA2018-06-05T19:37:48Z


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