Sausage and ready-to-serve meats

Front Cover
Institute of Meat Packing, University of Chicago, 1953 - Business & Economics - 335 pages

From inside the book

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

HISTORY AND PRESENT STATUS OF
1
The Classification of Sausage and Meat Specialties
8
Chapter n GOVERNMENT REGULATIONS
16
Copyright

18 other sections not shown

Common terms and phrases

Bibliographic information