Winter's Handy Book of Reference, for Packers, Butchers, Abattoirs, Meat Markets and Stockmen: Containing Formulas for Making All Grades of Lard and ... Tallow, Greases and Oils (Classic Reprint) - Couverture souple
Synopsis
Excerpt from Winter''s Handy Book of Reference, for Packers, Butchers, Abattoirs, Meat Markets and Stockmen: Containing Formulas for Making All Grades of Lard and Processes for Bleaching, Deodorizing and Clarifying Lard, Tallow, Greases and Oils
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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Winter's Handy Book of Reference, for Packers, Butchers, Abattoirs, Meat
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book, published in 1894, is a comprehensive guide for butchers, packers, and other professionals involved in the meat industry. It provides detailed information on the processes and formulas for rendering, clarifying, and bleaching lard, tallow, greases, and oils. The author, who has extensive experience in the field, shares his knowledge on topics ranging from the best methods for curing meats and preserving lard to the manufacture of butterine and cottolene. This book reflects a period in American history when industrial processes were transforming the meatpacking industry, and it offers a glimpse into the technical know-how of the time. Beyond practical techniques, the book delves into the importance of cleanliness, sanitation, and careful handling of animal products, demonstrating the author's understanding that these factors are essential for producing high-quality products and maintaining consumer confidence in the meat industry. This book is a valuable resource for anyone interested in the history of meat processing and the science behind producing safe and palatable products. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781332877669_0
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EUR 17,12
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Expédition depuis Royaume-Uni vers Etats-Unis
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Winter's Handy Book of Reference, for Packers, Butchers, Abattoirs, Meat Markets and Stockmen
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332877669
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EUR 24,61
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
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Winter's Handy Book of Reference, for Packers, Butchers, Abattoirs, Meat Markets and Stockmen
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781332877669
Acheter neuf
EUR 25,93
Expédition à EUR 4,81
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)