The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince
By: by A. Howard and A.R. Prater
Contributors: Prater, A. R.; Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Preservation and Transport
Series: Division of Food Preservation and Transport technical paper -- no. 18
Publisher: Commonwealth Scientific and Industrial Research Organization, Australia
Published: 1960
Place of publication: Melbourne
Language: eng
Number of pages: 19
Subjects: Mutton; Storage; Dried meat; Mincemeat
Other titles: Influence of fat, moisture, and cooking liquor on dried mutton mince.
Notes: Includes bibliographical references (p. 19)