Effects of various precooking procedures on initial quality and quality after storage of dried mutton mince
By: by A. Howard, A.R. Prater, and G.G. Coote
Contributors: Prater, A. R.; Coote, G. G.; Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Preservation and Transport
Series: Division of Food Preservation and Transport technical paper -- no. 1
Publisher: Commonwealth Scientific and Industrial Research Organization, Australia
Published: 1956
Place of publication: Melbourne
Language: eng
Number of pages: 22
Subjects: Mutton; Storage; Dried meat; Mincemeat; Quality
Other titles: Effects of precooking on dried mutton mince.
Notes: Includes bibliographical references (p. 22)