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HISTORY AND PRESENT STATUS OF
The Classification of Sausage and Meat Specialties
Chapter n GOVERNMENT REGULATIONS
18 other sections not shown
AAAA adulteration and mis Aefinitions similar allspice bacteria Basic food law binding qualities black pepper bladders blood sausage bockwurst bologna bone boneless cellulose cent cereal cervelat cheek meat chili con carne chilled chopped cleaning color comminuted cooler coriander cost diameter dried dry sausage equipment flavor flour food law prohibits formula frankfurters fresh sausage garlic grades hams hashed hasher head cheese head meat heat inches ingredients knives labeled law prohibits adulteration lean pork liver sausage loaf machine meat by-products meat loaf method mettwurst moisture mold monosodium glutamate mortadella nitrite nutmeg operation package pepper pickle pieces placed plant plate pork sausage pork trimmings potassium nitrite pounds processing raw materials refrigeration removed retail sage salami salt sausage manufacturing sausage products silent cutter smoked sausage smokehouse sodium nitrate spices storage stuffed stuffer temperature tierce tissue tongues tripe vacuum veal weight