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Sausage and Ready-to-Serve Meats

Committee on Recording of the Institute Plan Commission Institute of American Meat Packers

Published by Institute of Meat Packing The University of Chicago, Chicago, IL, U.S.A., 1938
Condition: Good- Hardcover
From Conover Books (Rochelle, IL, U.S.A.)

AbeBooks Seller Since June 10, 2004 Seller Rating 5-star rating

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Edge and corner worn, scuffed and scratched, foxing, corners are lightly bumped and rubbed, shelf worn, former owner's name is stamped on the ffep and title page, a spot on the inner front and rear covers and ffep where something was crossed out in marker, former owner's name has been marked out in 3 places on the outer page edges, overall a nice used first edition! Very very rare and hard-to-find! Blue cloth with gilt lettering on the front cover and spine. Extremely scarce first edition! "This volume presents a discussion of present-day methods of manufacturing and distributing sausage and ready-to-serve meats. Its purpose is to bring together in one volume the best available information on this important division of the American meat packing industry. While it deals chiefly with operating problems and processes, the material has been organized with a view to placing these operations in their proper setting as a portion of the livestock and meat trade as a whole, and not merely to supply any compilation of formulas or a handbook of operating practice." ---- from the Preface. Size: 8vo - over 7" - 9" tall. Bookseller Inventory # 032709

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Bibliographic Details

Title: Sausage and Ready-to-Serve Meats

Publisher: Institute of Meat Packing The University of Chicago, Chicago, IL, U.S.A.

Publication Date: 1938

Binding: Blue Cloth

Book Condition: Good-

Dust Jacket Condition: No Jacket

Edition: First Edition / First Printing.

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