| Record ID | harvard_bibliographic_metadata/ab.bib.11.20150123.full.mrc:205623646:1165 |
| Source | harvard_bibliographic_metadata |
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LEADER: 01165nam a2200277Ia 4500
001 011252336-6
005 20121031110253.0
008 950908s1960 at b 000 0 eng d
035 $a(Crl)b14470391
035 0 $aocm33097547
040 $aCRL$cCRL$dMH
043 $au-at---
100 1 $aHoward, A.
245 14 $aThe influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince /$cby A. Howard and A.R. Prater.
246 14 $aInfluence of fat, moisture, and cooking liquor on dried mutton mince.
260 $aMelbourne :$bCommonwealth Scientific and Industrial Research Organization, Australia,$c1960.
300 $a19 p. ;$c24 cm.
490 0 $aDivision of Food Preservation and Transport technical paper ;$vno. 18.
504 $aIncludes bibliographical references (p. 19)
650 0 $aMutton$xStorage.
650 0 $aDried meat$xStorage$zAustralia.
650 0 $aMincemeat$xStorage.
700 1 $aPrater, A. R.
710 2 $aCommonwealth Scientific and Industrial Research Organization (Australia).$bDivision of Food Preservation and Transport.
988 $a20071006
906 $0OCLC