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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 /

Main Author:
Alexander, Lucy M. 1888-
Other Authors:
Clark, Nancy Griswold.
Format:
Book
Language:
English
Subjects:
Lamb (Meat)
Cooking (Lamb and mutton)
Mutton
View in NAL's Catalog:
CAT86200434