✦ LIBER ✦

Hot cutting of lamb and mutton

✍ Scribed by K. McLEOD; K. V. GILBERT; R. WYBORN; L. M. WENHAM; C. L. DAVEY; R. H. LOCKER

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Further experiments on the hot-cutting o

✍ K. McLEOD; K. V. GILBERT; S. J. FAIRBAIRN; R. H. LOCKER 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 348 KB

Sensory Evaluation of Lamb and Yearling

✍ OLIVE M. BATCHER; A. W. BRANT; MARION SIMONE KUNZE 📂 Article 📅 1969 🏛 Institute of Food Technologists 🌐 English ⚖ 418 KB

Composition of Raw and Roasted Lamb and

✍ AMOS E. BLUM; HAROLD LICHTENSTEIN; ELIZABETH W. MURPHY 📂 Article 📅 1966 🏛 Institute of Food Technologists 🌐 English ⚖ 312 KB

Genetic and environmental effects on lam

✍ S.W.P Cloete; Anna J Scholtz; A.R Gilmour; J.J Olivier 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 90 KB

CHARACTERIZATION OF MECHANICALLY DEBONED

✍ R. A. FIELD; M. L. RILEY; M. H. CORBRIDGE 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 360 KB

Knife and impact cutting of lamb bone

✍ Marcus J. King 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 631 KB