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

1934

Formats

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

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

Total Pages 30

Series Statement Technical Bulletin
No. 440

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