An edition of The effect of sulphur dioxide on the keeping quality of air-dried mutton mince (1958)

The effect of sulphur dioxide on the keeping quality of air-dried mutton mince

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The effect of sulphur dioxide on the keeping ...
A. R. Prater, A. R. Prater
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Last edited by MARC Bot
May 27, 2023 | History
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An edition of The effect of sulphur dioxide on the keeping quality of air-dried mutton mince (1958)

The effect of sulphur dioxide on the keeping quality of air-dried mutton mince

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Publish Date
Publisher
Commonwealth Scientific and Industrial Research Organization, Australia
Language
English
Pages
10

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Subjects

Dried meat, Storage, Mutton, Quality, Dried foods, Drying agents

Places

Australia
Edition Availability
Cover of: The effect of sulphur dioxide on the keeping quality of air-dried mutton mince
The effect of sulphur dioxide on the keeping quality of air-dried mutton mince
1958, Commonwealth Scientific and Industrial Research Organization, Australia
in English

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Book Details

Edition Notes

Includes bibliographical references (p. 10)

Published in
Melbourne
Series
Division of Food Preservation and Transport technical paper -- no. 9
Other Titles
Effect of sulphur dioxide on keeping quality of dried mutton mince.

The Physical Object

Pagination
10 p.
Number of pages
10

ID Numbers

Open Library
OL47989828M
OCLC/WorldCat
33098304

Source records

harvard_bibliographic_metadata record

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May 27, 2023 Created by MARC Bot import new book