An edition of Secrets of meat curing and sausage making
(1922)
Secrets of meat curing and sausage making
how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws
by Heller, B., & co., Chicago
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Previews available in: English
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Meat industry and trade, SausagesShowing 1 featured edition. View all 1 editions?
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from Jaanus Kaasik
| August 11, 2020 | Edited by MARC Bot | remove fake subjects |
| August 31, 2010 | Created by ImportBot | initial import |