Sausage Manufacture Principles and Practice (Woodhead Publishing in Food Science and Technology) by Effiong Essien Published in September 2, 2003, CRC Sausage Manufacture Effiong Essien Change Cover Language: English Format: Hardcover Dimensions: 9.7 x 6.1 x 0.4 inches Weight: 10.2 ounces ISBN 10: 0849320070 ISBN 13: 9780849320071 Subject: Biology, Life Sciences Food & beverage technology Technology Industrial Design - Product Technology & Industrial Arts Science/Mathematics Food Science Technology / Food Industry & Science General Aeronautics & Astronautics Industrial Technology
description edit First sentence: It is difficult to fit sausages into one single definition since they are many and varied. Table of contents edit No table of contents available Add it!
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