Meat through the microscope;
applications of chemistry and the biological sciences to some problems of the meat packing industry,
by C. Robert Moulton.

Description

Main Author

Moulton, Charles Robert, 1884-

Language(s)

English

Published

Chicago, Ill. : The University of Chicago press, [1929]

Subjects

Packing-house products.
Packing-houses.
Meat industry and trade.

Note

"In a sense this book is a revision of, or, better, a successor to, [the author's] The service of science in the packing industry, which was the outgrowth of a course of lectures given in the Institute of meat packing during the autumn quarter of the school year 1923-24."--Pref.

Physical Description

xii, 528 p. illus., diagrs. 22 cm.

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