Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method
By: by Lucy M. Alexander and Nancy Griswold Clark.
Contributors: Clark, Nancy Griswold.; United States. Dept. of Agriculture.
Series: Technical bulletin / United States Department of Agriculture -- no. 440; Technical bulletin (United States. Dept. of Agriculture) -- no. 440.
Publisher: U.S. Dept. of Agriculture
Published: 1934
Place of publication: Washington
Language: eng
Number of pages: 26
Subjects: Lamb (Meat); Cookery (Lamb and mutton); Mutton.
Notes: Caption title.

Literature cited: p. 25.