The effect of sulphur dioxide on the keeping quality of air-dried mutton mince
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Author
Contributions
- Elliott, A. G. L. - Contributor
- Commonwealth Scientific and Industrial Research Organization (Australia). Division of Food Preservation and Transport - Contributor
Publication
1958 - Commonwealth Scientific and Industrial Research Organization, Australia, Melbourne, Australia
Language
English
Word Count
2,500 words, Guess
Page Count
10 pages
Identifiers
- OCLC Control Number33098304
- Open LibraryOL47989828M
Alternate Titles
- Effect of sulphur dioxide on keeping quality of dried mutton mince.
Subjects
Series Statement
- Division of Food Preservation and Transport technical paper -- no. 9
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