The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince

An edition of The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince (1960)

The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince

By A. Howard

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Publish Date

1960

Publisher

Commonwealth Scientific and Industrial Research Organization, Australia

Language

eng

Pages

Description:

subjects: Mutton, Storage, Dried meat, Mincemeat

Places: Australia