The Effect of Electro Stunning and Carbon Dioxide Demobilization on Certain Pork Carcass Characteristics (thesis by James Anthony Meyer)
name: label: Collection Creator
content: Cincinnati Butchers' Supply Company
setName: label: See more items in
content: Cincinnati Butchers' Supply Company Records
label: See more items in
content: Cincinnati Butchers' Supply Company Records / Series 3: Meat Industry Materials
unitdate: label: Date
content: 1959
container: label: Container
content: Box 19, Folder 7
dataSource: label: Archival Repository
content: Archives Center, National Museum of American History
objectType: label: Type
content: Archival materials