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Table of contents (15 chapters)
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Front Matter
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Back Matter
About this book
Authors and Affiliations
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Fish and Wildlife Service, United States Department of the Interior, USA
Frank G. Ashbrook
Bibliographic Information
Book Title: Butchering, Processing and Preservation of Meat
Authors: Frank G. Ashbrook
DOI: https://doi.org/10.1007/978-94-011-7898-3
Publisher: Springer Dordrecht
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eBook Packages: Springer Book Archive
Copyright Information: Van Nostrand Reinhold Company 1955
Softcover ISBN: 978-0-442-20377-1Published: 30 September 1973
eBook ISBN: 978-94-011-7898-3Published: 06 December 2012
Edition Number: 1
Number of Pages: XII, 320
Topics: Science, Humanities and Social Sciences, multidisciplinary