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Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method

By:

Alexander, L.M., Clark, N.G

Material type: Text

Text

TextSeries: Cooking United States Department of Agriculture. Technical Bulletin No. 440Publication details: Washington 1934Description: 1-27 p

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Item type	Current library	Call number	Status	Date due	Barcode
Books	Prof. M S Swaminathan Library, ICAR: Indian Agricultural Research Institute	586 X-1 (Browse shelf(Opens below))	Available		S50232

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Previous	586 X-1 Development of the swine nematode strongyloides ransomi and the behavior of its infective larvae	586 X1 Effect of homogenization on certain characteristics of milk	586 X-1 Policies government the ownships of return waters from irrigation	586 X-1 Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method	586 X-1 Biology of cremastus flavoorrbitalis, an ichneumonid parasite of the European corn borer	586 X-1 Bridge piers as channel obstructions	586 X-1 Application of stem in the sterilization of soils	Next

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