Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method - AgEcon Search

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Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method

Alexander, Lucy M. ; Clark, Nancy Griswold

Subject(s):

Food Consumption/Nutrition/Food Safety

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

Total Pages:

30

Series Statement:

Technical Bulletin
No. 440

Record appears in:

United States Department of Agriculture (USDA) > Economic Research Service > Technical Bulletins

Fulltext: tb440 - PDF;
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Record created 2017-04-01, last modified 2019-08-29

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