An edition of Secrets of meat curing and sausage making (1922)
Secrets of meat curing and sausage making
how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc., and comply with all pure food laws.
By B. Heller & Co.
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Publish Date
1922
Publisher
B. Heller & Co.
Language
eng
Pages
200
Description:
subjects: Meat industry and trade, Sausages, Meat, Preservation, Packing-houses