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.

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Bibliographic Details
Edition:	6th ed.
Imprint:	Chicago : B. Heller, 1924.
Description:	302 p. : ill. ; 17 cm.
Language:	English
Series:	History of technology preservation project ; (MN 00595.2).
Subject:	Meat -- Preservation Sausages Meat -- Preservation. Sausages.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1200440

Hidden Bibliographic Details
Notes:	Microfilm. Chicago : University of Chicago Library, 1991. 1 microfilm reel ; 35 mm. (MN 00595.2).

Regenstein, B Level, Science Microforms

Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TS1960.S42 1924
c.1	Available Loan period: standard loan Need help? - Ask a Librarian