Sausage processing, 1972.
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Sausage processing, 1972. by Endel Karmas

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Published by Noyes Data Corp. in Park Ridge, N.J .
Written in English


  • Sausages -- Patents.

Book details:

Edition Notes

SeriesFood processing review, no. 24
LC ClassificationsTP368 .F67 no. 24, TS1974.S3 .F67 no. 24
The Physical Object
Paginationviii, 218 p.
Number of Pages218
ID Numbers
Open LibraryOL4576299M
ISBN 100815504071
LC Control Number77128679

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Book Condition: Good; Hardcover; Light wear to the front cover; Few handling-marks and one "bumped" corner to the back cover; Ink stamp to the first endpaper, and the first few pages lightly creased at the bottom-right corner, otherwise pages are all clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam Cited by: Recommended Meat-Processing Books. John J. Mettler, Jr., D.M.V., has written one of the definitive how-to-butcher books that, although first published more than 30 years ago (in ), has stood the test of time and become an industry favorite. Few game-processing books take the mystery out of butchering as does “Basic Butchering of Livestok.   Great Sausage Recipes and Meat Processing by Rytek Kutas is pretty much the bible around here Click to expand Not to be a stickler,but just so no confusion when you search for the book it is "Great Sausage recipes and meat curing" by Rytek Kutas and . Effiong Essien has written Sausage manufacture at a time when consumer focus on meat and meat products has never been sharper. Despite all the threats to consumer confidence, however, the sausage remains a popular part of the European and American diet. But what is the sausage? This book will tell you. It charts the steps of product.

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