Title
Shrinkage and Heat Penetration During the Roasting of Lamb and Mutton as Influenced by Carcass Grade, Ripening Period, and Cooking Method
Issue Date
1934-08
Publication Type
Report
Record Identifier
https://ageconsearch.umn.edu/record/164461
PURL Identifier
http://purl.umn.edu/164461
Total Pages
30
Series Statement
Technical Bulletin
No. 440