Sausage and ready-to-serve meats
By: prepared and edited by the Committee on Textbooks of the American Meat Institute
Contributors: Child, Julia, former owner
Edition: Rev. ed.
Publisher: Institute of Meat Packing, the University of Chicago
Published: 1953
Place of publication: Chicago
Language: eng
Number of pages: 335
Subjects: Meat industry and trade; Pork industry and trade