| 000 | 00449 am a2200121 a 4500 | ||
|---|---|---|---|
| 100 | 1 | _aAlexander, L.M., Clark, N.G. | |
| 245 | 1 | _aShrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade ripening period and cooking method | |
| 260 |
_aWashington _c1934 |
||
| 300 | _a1-27 p. | ||
| 942 |
_2udc _cB |
||
| 440 | _aCooking United States Department of Agriculture. Technical Bulletin No. 440 | ||
| 901 | _aS50232 | ||
| 999 |
_c107146 _d107146 |
||