Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method
1934
Files
Details
Title
Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method
Author(s)
Alexander, Lucy M.
Clark, Nancy Griswold
Clark, Nancy Griswold
Subject(s)
Issue Date
1934-08
Publication Type
Report
DOI and Other Identifiers
10.22004/ag.econ.164461
Record Identifier
https://ageconsearch.umn.edu/record/164461
PURL Identifier
http://purl.umn.edu/164461
Language
English
Total Pages
30
Series Statement
Technical Bulletin
No. 440
No. 440
Record Appears in
United States Department of Agriculture (USDA) > Economic Research Service > Technical Bulletins