Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleQualities of chunked and formed lamb roastsAuthorsMiller, G. J.; Cross, H. R.; Brewer, M. S.; Williams, J. C.; Secrist, J. L.; Field, R. A.SubjectsFOOD industry; MEAT sciencePublicationJournal of Food Science (Wiley-Blackwell), 1984, Vol 49, Issue 5, p1376ISSN0022-1147Publication typeArticle