An instructional guide
Subtitle: fat and moisture in cooked sausage
By: United States Department of Agriculture, Food Safety and Quality Service, Meat and Poultry Inspection Program, Training Division. --
Publisher: Dept. of Agriculture, Food Safety and Quality Service, Meat and Poultry Inspection Program, Training Division
Published: 1980
Place of publication: [Washington]
Language: eng
Number of pages: 32
Subjects: Sausages; Inspection
Other titles: Fat and moisture in cooked sausage.