Book0 • 300+ pages • 5+ hours reading time
Butchering and curing meats in China
4.2/5(820 ratings)
Slaughtering and slaughter-houses•Meat
About this book
"Butchering and Curing Meats in China" by Carl Oscar Levine is a practical guide written in the early 20th century. This scientific publication details the methods of butchering and preserving various types of meats in China, covering both local and foreign techniques. It focuses on the consumption ...
Language
English
Publisher
Project Gutenberg
Release date
Unknown
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137
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