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dc.contributor.editorJW
dc.creatorDenton, James H.
dc.date.accessioned2009-07-20T22:45:44Z
dc.date.available2009-07-20T22:45:44Z
dc.date.issued1999-11-10
dc.identifier.otherL-1664
dc.identifier.urihttps://hdl.handle.net/1969.1/87402
dc.description4 pp., 2 tablesen
dc.description.abstractCured and smoked poultry is a taste-tempting treat. Easy directions lead the reader step-by-step through the process of selecting poultry, preparing and injecting the brine, soaking and draining the carcass, and smoking the poultry.en
dc.languageen_us
dc.relation.ispartofTexas FARMER Collectionen
dc.subjectPreparationen
dc.subjectBirdsen
dc.subjectPoultryen
dc.titleCuring and Smoking Poultryen
dc.typeArticleen


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