An edition of The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince (1960)

The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince

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The influence of fat, moisture, and addition ...
A. Howard
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Last edited by MARC Bot
May 27, 2023 | History
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An edition of The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince (1960)

The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

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Publish Date
Publisher
Commonwealth Scientific and Industrial Research Organization, Australia
Language
English
Pages
19

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Subjects
Mutton, Storage, Dried meat, Mincemeat
Places
Australia

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Cover of: The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince
The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince
1960, Commonwealth Scientific and Industrial Research Organization, Australia
in English
  • Not in Library
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Book Details

Edition Notes

Includes bibliographical references (p. 19)

Published in
Melbourne
Series
Division of Food Preservation and Transport technical paper -- no. 18
Other Titles
Influence of fat, moisture, and cooking liquor on dried mutton mince.

The Physical Object

Pagination
19 p.
Number of pages
19

ID Numbers

Open Library
OL47989793M
OCLC/WorldCat
33097547

Source records

harvard_bibliographic_metadata record

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