On a new process for preparing meat for weak stomachs
By: by W. Marcet
Contributors: Royal College of Surgeons of England
Publisher: John Churchill and Sons
Published: 1867
Place of publication: London
Language: eng
Number of pages: 27
Subjects: Formulated Food; Meat Products
Notes: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

The Royal College of Surgeons of England.