Storage of vacuum packaged chilled lamb. 2, Influence of delay between cutting and packing and level of vacuum applied during packing / K.G. Newton, J.C.L. Harrison and K.M. Smith.

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Bibliographic Details
Published:	Hamilton, N.Z. : Meat Industry Research Insitute of New Zealand, [1976]
Main Author:	Newton, K. G.
Corporate Author:	Meat Industry Research Institute of New Zealand
Other Authors:	Harrison, J. C. L. Smith, K. M.
Series:	MIRINZ (Series) ; 498.
Subjects:	Lamb (Meat) > Packaging > Evaluation. Packaging > Research. Meat > Packaging > Evaluation. Lamb (Meat) > Storage. Lamb (Meat) > Preservation.
Format:	Book

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TS 1950 .M484 no. 498 AU17099080B Library use only Available now Request this copy