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Take a behind-the-scenes look at the meatpacking industry with this detailed guide to abattoir and packing house design, construction, and operation. Including formulas for the manufacture of lard and sausage, as well as the curing of meats, this book is an essential resource for anyone involved in the meatpacking industry. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.