Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 113
Leaf Lard.
Оглавление—The residue of lard obtained by rendering the unseparated part of lard from the above process at a higher temperature is also of a high quality and is sometimes improperly designated leaf lard, a term which should be reserved for the whole product instead of a part obtained by rendering the residual leaf fat.