Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince /

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Bibliographic Details
OCLC:33098321
Main Author: Howard, A.
Corporate Author: Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Preservation and Transport
Other Authors: Prater, A. R., Coote, G. G.
Language:English
Published: Melbourne : Commonwealth Scientific and Industrial Research Organization, Australia, 1956.
Series:Division of Food Preservation and Transport technical paper ; no. 1.
Subjects:
Mutton > Storage.
Dried meat > Storage > Australia.
Mincemeat > Quality.
Mutton > Quality.
Format:

Monograph

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Description Local Call Number Status
C-32189 no. 1 Available

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