An instructional guide : fat and moisture in cooked sausage.
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| 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: | |
| Format: | U.S. Federal Government Document Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4101253 |
