Meat Slaughtering and Processing

C. E Dillon

Editore: Meat Merchandising, Inc, St Louis, MO, 1947

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8 vo, 307 pp. Including Glossary and Index. brown faux leather with gilt titles. Cornered moderately toed in. Spine lightly faded. Internally very clean, no names, notes or other problems. light spotting and aging to top and fore edges.Binding sound, and square. Lightly read. Text covers how to locate and build your plant. How to process all kinds of meat, from beef to fish, and everything in between. How to cure meats, make fresh sausage. How to freeze, dry, cure, or smoke fish and shellfish. Caring for your machinery and tools, sanitation. As well as floor plans and elevations of slaughter houses. Author's note: "It has been my intention to give exact facts and figures as applying to .small packers, processors and freezer locker plants.". Codice articolo 1429101

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Titolo: Meat Slaughtering and Processing

Casa editrice: Meat Merchandising, Inc, St Louis, MO

Data di pubblicazione: 1947

Legatura: Hardcover

Illustratore: Numerous line drawn illustrations and charts

Condizione: Very Good +

Condizione sovraccoperta: No Jacket

Edizione: 1st Edition