Fermented meats
By: edited by G. Campbell-Platt and P.E. Cook.
Contributors: Campbell-Platt, Geoffrey.; Cook, P. E.
Edition: 1st ed.
Publisher: Blackie Academic & Professional
Published: 1995
Place of publication: London; New York
Language: eng
Number of pages: 242
Subjects: Meat -- Preservation.; Fermented foods.
Notes: Includes bibliographical references and index.