Gerrard, Frank.

Meat technology : a practical textbook for student and butcher / Frank Gerrard - [3rd ed.] - London : Hill, 1964 - 352 p. : ill. ; 22 cm.


Meat.
Meat cutting.
Slaughtering and slaughter-houses.
Meat industry and trade.
Poultry.

664.9 / GER