Meat and meat cookery
By: by the Committee on Preparation Factors, National Cooperative Meat Investigations.
Contributors: National Cooperative Meat Investigations. Committee on Preparation Factors.
Publisher: The National Live Stock and Meat Board
Published: 1942
Place of publication: Chicago, Ill
Language: eng
Number of pages: 254
Subjects: Meat; Cookery (Meat)
Notes: Includes bibliographical references (p. 241-249) and index.