Abstract
This book is about home meat economies. Remember! It is written primarily for the family, to help solve the meat problem and to amplify the meat supply. Meat is entitled to a high-ranking spot in our present-day culinary setup.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1955 Van Nostrand Reinhold Company
About this chapter
Cite this chapter
Ashbrook, F.G. (1955). Food Planning. In: Butchering, Processing and Preservation of Meat. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7898-3_3
Download citation
DOI: https://doi.org/10.1007/978-94-011-7898-3_3
Publisher Name: Springer, Dordrecht
Print ISBN: 978-0-442-20377-1
Online ISBN: 978-94-011-7898-3
eBook Packages: Springer Book Archive