Lamb. Shrinkage and heat penetration during roasting of lamb and mutton as influenced by carcass grade ripening period, and cooking method [with list of literature cited]: by Lucy M. Alexander and Nancy Griswold Clark.
Publication Title:
Lamb. Shrinkage and heat penetration during roasting of lamb and mutton as influenced by carcass grade ripening period, and cooking method [with list of literature cited]: by Lucy M. Alexander and Nancy Griswold Clark.
Display Title:
Lamb. Shrinkage and heat penetration during roasting of lamb and mutton as influenced by carcass grade ripening period, and cooking method [with list of literature cited]: by Lucy M. Alexander and Nancy Griswold Clark.
Corporate Agency Authors:
Home Economics Bureau and Agriculture Department
Sort Author:
Home Economics Bureau
Authors:
Alexander, Lucy M. and Clark, Nancy Griswold
Date:
Aug. 1934
Publish Date ISO Format:
1934-08-01T00:00:00Z
Publication Start:
19340801
Publication End:
19340831
Corporate/Agency Author:
Home Economics Bureau
Publication month:
5
Publication year:
1934
SuDoc number:
A 1.36:440
Description:
27 p. il.
Notes:
(Agriculture Dept. Technical bulletin 440.) [Prepared in cooperation with Animal Industry Bureau.]
Notes:
(Agriculture Dept. Technical bulletin 440.) [Prepared in cooperation with Animal Industry Bureau.] * For Sale by Superintendent of Documents. Paper, 5c.
Availability:
* For Sale by Superintendent of Documents. Paper, 5c.