An edition of Secrets of meat curing and sausage making
(1908)
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. and comply with all pure food laws.
[2d ed.]
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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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Chicago
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| September 7, 2021 | Edited by MARC Bot | import existing book |
| January 4, 2012 | Created by ImportBot | import new book |