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dc.contributor.authorBrunk, Max E.
dc.date.accessioned2019-10-15T18:29:44Z
dc.date.available2019-10-15T18:29:44Z
dc.date.issued1970-03
dc.identifier.urihttps://hdl.handle.net/1813/67831
dc.language.isoen_US
dc.publisherCharles H. Dyson School of Applied Economics and Management, Cornell University
dc.titleFast Food Service
dc.typearticle
dcterms.licensehttp://hdl.handle.net/1813/57595


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