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Use and Promotion of Dairy Products in Public Eating Places

Use and Promotion of Dairy Products in Public Eating Places PDF Author: Wendell Emile Clement
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 802

Book Description

Use and Promotion of Dairy Products in Public Eating Places

Use and Promotion of Dairy Products in Public Eating Places PDF Author: Wendell Emile Clement
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 802

Book Description

Use and Promotion of Dairy Products in Public Eating Places

Use and Promotion of Dairy Products in Public Eating Places PDF Author: Wendell E. Clement
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 0

Book Description

Use and Promotion of Dairy Products in Public Eating Places (Classic Reprint)

Use and Promotion of Dairy Products in Public Eating Places (Classic Reprint) PDF Author: Wendell Emile Clement
Publisher: Forgotten Books
ISBN: 9780260392138
Category : Business & Economics
Languages : en
Pages : 38

Book Description
Excerpt from Use and Promotion of Dairy Products in Public Eating Places Each interview was conducted with the owner, manager, or a person of sim iler managerial capacity to insure that the most authoritative information possible was obtained. Where necessary, up to three callbacks were made on each respondent to minimize the substitution of alternate respondents. Inter viewing was conducted in November 1961. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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