The modern packing house;
a complete treatise on the designing, construction, equipment and operation of a modern abattoir and packing house, according to present American practice, including formulas for the manufacture of lard and sausage, the curing of meats, etc., and methods of converting all by-products into commercial articles,
by F. W. Wilder.
Description
- Language(s)
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English
- Published
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Chicago, Nickerson & Collins co. [c1905]
- Physical Description
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581 p.
front. (port.) illus., diagrs.
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Library of Congress
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University of Illinois at Urbana-Champaign
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University of Illinois at Urbana-Champaign
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