Explore Books on
mutton
1-24 of 34 Books
Market classes and grades of dressed lamb and mutton
By William Clare Davis
Sheep farming for meat & wool
Sheep farming for meat & wool
By Jane Court,John Webb Ware,Sue Hides,Noel Campbell
Über die Bedeutung der Schaffleischerzeugung im Iran unter besonderer Berücksichtigung der anfallenden Schlachtnebenprodukte
Über die Bedeutung der Schaffleischerzeugung im Iran unter besonderer Berücksichtigung der anfallenden Schlachtnebenprodukte
By Zabihollah Mohtashemi
Slaughtering, cutting, and processing lamb and mutton on the farm
Slaughtering, cutting, and processing lamb and mutton on the farm
By Julia Child,United States. Agricultural Research Service. Animal Husbandry Research Division
Distribution of lamb and mutton for consumption in the United States
By Harry O. Doty
Market classes and grades of dressed lamb and mutton
By United States. Department of Agriculture. National Agricultural Library.
Ovine meat
By United Nations. Economic Commission for Europe
Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method
Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method
By Lucy M. Alexander
The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince
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
The effect of in-package desiccation on the keeping quality of air-dried mutton mince
The effect of in-package desiccation on the keeping quality of air-dried mutton mince
By A. R. Prater
Compression of dehydrated mutton and beef mince
Compression of dehydrated mutton and beef mince
By A. R. Prater
Storage trial on New Zealand beef and mutton vacuum-dried in fat
Storage trial on New Zealand beef and mutton vacuum-dried in fat
By A. R. Prater
A comparison of materials and methods for production and storage of dehydrated mutton mince
A comparison of materials and methods for production and storage of dehydrated mutton mince
By A. R. Prater
The effect of sulphur dioxide on the keeping quality of air-dried mutton mince
The effect of sulphur dioxide on the keeping quality of air-dried mutton mince
By A. R. Prater
Storage tests on air-dried mutton mince
Storage tests on air-dried mutton mince
By A. R. Prater
Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince
Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince
By A. Howard
Air-dried mutton slices
Air-dried mutton slices
By A. R. Prater
The effects of residual oxygen on the storage life of dehydrated mutton mince
The effects of residual oxygen on the storage life of dehydrated mutton mince
By A. R. Prater
Influence of gas packing and flavouring additives on the storage life of dried mutton mince
Influence of gas packing and flavouring additives on the storage life of dried mutton mince
By A. R. Prater
The effect of pre-processing factors on the quality of air-dried mutton mince
The effect of pre-processing factors on the quality of air-dried mutton mince
By A. Howard
Institutional meat purchase specifications for fresh lamb and mutton approved by USDA
Institutional meat purchase specifications for fresh lamb and mutton approved by USDA
By United States. Agricultural Marketing Service. Livestock Division.
Mutton and lamb survey
Mutton and lamb survey
By Commonwealth Economic Committee.