Profitable meat cutting
By: by Thomas E. Lattin and John B. Carson.
Contributors: Carson, John B., joint author.
Edition: 4th ed.
Publisher: National School of Meat Cutting, inc.
Published: 1934
Place of publication: Toledo, O
Language: eng
Number of pages: 367
Subjects: Meat industry and trade; Cookery (Meat)
Other titles: Meat cutting.
Notes: "Helpful publications for the meat retailer": p. 293.
Blank pages for "Memoranda" (365-367)
"Meat for every occasion": p. 297-345.