Abstract
Because there are so many kinds of meat and so many ways to prepare it, we can have just as much variety as we want.
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© 1955 Van Nostrand Reinhold Company
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Ashbrook, F.G. (1955). Meat Products and By-Products. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_14
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DOI: https://doi.org/10.1007/978-94-011-7898-3_14
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive