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Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws. by Heller, B., & co., Chicago

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  • 4 Currently reading

Published by B. Heller & co. in Chicago .
Written in English

Subjects:

  • Meat industry and trade.,
  • Sausages.

Book details:

Classifications
LC ClassificationsTS1962 .H49
The Physical Object
Pagination303 p.
Number of Pages303
ID Numbers
Open LibraryOL24196536M
LC Control Number08028610

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