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Showing 1 to 2 of 2 for “"Cooking (Beef)"”.
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The Effects on Iron Status in Physically Active Females: Enhancing Beef Consumption through Interactive Cooking Classes and e-Cooking
… The purpose of this study was to determine if cooking classes improve knowledge, attitudes and behaviors towards beef consumption, whether online cooking demonstrations and interactive cooking classes are equal in improving participants’ knowledge, attitudes and behaviors towards beef and to …
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Factors influencing the procurement of four oven-ready beef items for institution use
Thesis (M.S.)--Michigan State College,