Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method
Alexander, L.M., Clark, N.G.
Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method - Washington 1934 - 1-27 p. - Cooking United States Department of Agriculture. Technical Bulletin No. 440 .
Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method - Washington 1934 - 1-27 p. - Cooking United States Department of Agriculture. Technical Bulletin No. 440 .