Butchering and curing meats in China.

Butchering and curing meats in China.

Saved in:

Bibliographic Details
Author / Creator:	Levine, Carl Oscar.
Imprint:	Canton, China, 1921.
Description:	1 p. l., iii, [1], 41, [1] p. 6 pl. on 3 l. 23 cm.
Language:	English
Series:	Canton Christian College. Bulletin ; no. 27 History of technology preservation project ; (MN 01717.7).
Subject:	Meat -- Preservation Slaughtering and slaughter-houses -- China. Meat -- Preservation. Slaughtering and slaughter-houses. China.
Format:	Microform Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/1470221

Hidden Bibliographic Details
Notes:	Microfilm. Chicago : University of Chicago Library, 1993. 1 microfilm reel ; 35 mm. (MN 01717.7).

Regenstein, B Level, Science Microforms

Loading map link

Holdings details from Regenstein, B Level, Science Microforms
Call Number:	microfm TS1966.C5L4 1921
c.1	Available Loan period: standard loan Need help? - Ask a Librarian