The effect of sulphur dioxide on the keeping quality of air-dried mutton mince
By: by A.R. Prater and A.G.L. Elliott
Contributors: Elliott, A. G. L.; Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Preservation and Transport
Series: Division of Food Preservation and Transport technical paper -- no. 9
Publisher: Commonwealth Scientific and Industrial Research Organization, Australia
Published: 1958
Place of publication: Melbourne
Language: eng
Number of pages: 10
Subjects: Dried meat; Storage; Mutton; Quality; Dried foods; Drying agents
Other titles: Effect of sulphur dioxide on keeping quality of dried mutton mince.
Notes: Includes bibliographical references (p. 10)