An edition of Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince (1956)

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

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Effects of various precooking procedures on i ...
A. Howard
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Last edited by MARC Bot
May 27, 2023 | History
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An edition of Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince (1956)

Effects of various precooking procedures on initial quality and quality after storage of 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
22

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Subjects
Mutton, Storage, Dried meat, Mincemeat, Quality
Places
Australia
Edition Availability
Cover of: Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince
Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince
1956, Commonwealth Scientific and Industrial Research Organization, Australia
in English
  • Not in Library
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Book Details

Edition Notes

Includes bibliographical references (p. 22)

Published in
Melbourne
Series
Division of Food Preservation and Transport technical paper -- no. 1
Other Titles
Effects of precooking on dried mutton mince.

The Physical Object

Pagination
22 p.
Number of pages
22

ID Numbers

Open Library
OL47989830M
OCLC/WorldCat
33098321

Source records

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May 27, 2023 Created by MARC Bot import new book