Research Catalog

The influence of fat, moisture, and addition of concentrated cooking liquor on the initial quality and storage life of air-dried mutton mince /

Title
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 and A.R. Prater.
Author
Howard, A.
Publication
Melbourne : Commonwealth Scientific and Industrial Research Organization, Australia, 1960.

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Details

Additional Authors
  • Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Preservation and Transport. http://id.loc.gov/authorities/names/no2001002936
  • Prater, A. R.
Description
19 p.; 24 cm.
Series Statement
Division of Food Preservation and Transport technical paper ; no. 18
Alternative Title
Influence of fat, moisture, and cooking liquor on dried mutton mince
Subjects
Bibliography (note)
  • Includes bibliographical references (p. 19).
Owning Institutions
Princeton University Library