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Preserving Meat Lunch & Learn 12 noon to 1 pm October 8, 2013
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Marketing Systems For Livestock and Poultry Objective: Define cutability, degree of lean, marbling, and quality features used to market beef and swine
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Brandy Starnes, ERHS, 2010 3.01 Define cutability, degree of lean, marbling, and quality features used to market beef and swine 3.02 Identify wholesale
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Food preservation assessment tool. How often should a dial gauge canner be tested? A. Every 10 years B.Yearly C. When you feel like it D.No need to test
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