Market classes and grades of pork carcasses and fresh pork cuts
By: by W.C. Davis, B.F. McCarthy, and J.A. Burgess
Contributors: McCarthy, B. F. (Bartholomew Florens), 1880-; Burgess, J. A. (John Arthur), 1890-
Series: Circular / United States Department of Agriculture -- no. 288; Circular (United States. Dept. of Agriculture) -- no. 288.
Publisher: U.S. Dept. of Agriculture
Published: 1933
Place of publication: Washington, D.C
Language: eng
Number of pages: 36
Subjects: Carcasses; Pork; Swine; Grading
Notes: Caption title.

"Contribution from Bureau of Agricultural Economics."