Meat technology; a practical textbook for student and butcher.
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| Author / Creator: | Gerrard, Frank |
|---|---|
| Edition: | [2d ed.] |
| Imprint: | London, Hill, 1951. |
| Description: | 309 p. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/3925197 |
Crerar, Lower Level, Dewey Collection
| Call Number: |
664.9 W101
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|---|---|
| c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |
