Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method
Material type:
TextSeries: Cooking United States Department of Agriculture. Technical Bulletin No. 440Publication details: Washington 1934Description: 1-27 p
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Books
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Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute | 586 X-1 (Browse shelf(Opens below)) | Available | S50232 |
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