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1. Institutional meat purchase specifications for fresh lamb and mutton : approved by USDA (id:38276)

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2. Shrinkage and heat penetration during the roasting of lamb and mutton as influenced by carcass grade, ripening period, and cooking method (id:CAT86200434)

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3. Lamb and mutton and their use in the diet (id:1759588)

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4. Farm slaughtering and use of lamb and mutton (id:5420589)