An instructional guide : fat and moisture in cooked sausage.

An instructional guide : fat and moisture in cooked sausage.

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Bibliographic Details
Corporate author / creator:	United States. Meat and Poultry Inspection Program. Program Training Staff
Imprint:	[Washington] : Dept. of Agriculture, Food Safety and Quality Service, Meat and Poultry Inspection, Program Training Staff, [1980]
Description:	32 p. ; 26 cm.
Language:	English
Subject:	Sausages -- Inspection -- United States. United States.
Format:	U.S. Federal Government Document Print Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/4101253

Hidden Bibliographic Details
Other title:	Fat and moisture in cooked sausage.
GPO item no.:	32-A-3
Govt.docs classification:	A 103.8:F 27

Crerar, Lower Level, Dewey Collection

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Holdings details from Crerar, Lower Level, Dewey Collection
Call Number:	MF3 241
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