Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince

An edition of Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince (1956)

Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince

By A. Howard

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Publish Date

1956

Publisher

Commonwealth Scientific and Industrial Research Organization, Australia

Language

eng

Pages

Description:

subjects: Mutton, Storage, Dried meat, Mincemeat, Quality

Places: Australia