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October 24, 2010 | History

Secrets of meat curing and sausage making 1 edition

Cover of: Secrets of meat curing and sausage making by Heller, B., & co., Chicago

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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
3d ed. E.

Published 1916 by B. Heller & co. in Chicago .
Written in English.

Edition Notes

At head of title: 3d ed. E.

Contains advertising matter.

Bitting, K.G. Gastronomic bib., p. 602

Classifications

Library of Congress
TS1962 .H5 1916

The Physical Object

Pagination
285 p.
Number of pages
285

ID Numbers

Open Library
OL24392289M
Internet Archive
secretsofmeatcur06hell
LC Control Number
16015102

History Created October 24, 2010 · 1 revision Download catalog record: RDF / JSON

October 24, 2010 Created by ImportBot initial import