Artículos relacionados a "Butchering, Processing and Preservation of Meat"

"Butchering, Processing and Preservation of Meat" - Tapa blanda

Ashbrook, Frank G.

 
9780442203771: "Butchering, Processing and Preservation of Meat"
Tapa blanda
ISBN 10: 0442203772 ISBN 13: 9780442203771
Editorial: Springer, 2013

Sinopsis

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex­ pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com­ prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

"Sinopsis" puede pertenecer a otra edición de este libro.

De la contraportada

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex­ pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com­ prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and smallgame animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Springer
Año de publicación
2013
Idioma
Inglés
ISBN 10 
0442203772
ISBN 13 
9780442203771
Encuadernación
Tapa blanda
Número de páginas
320
Contacto del fabricante
no disponible
Persona responsable
Springer Nature Customer Service Center GmbH
ProductSafety@springernature.com

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