Author: GEARY, DAVID AND GERRARD, FRANK
Title: Meat and Refrigeration
Description: London, Meat Trades' Journal. 1968, First Edition. Hardback, 8vo - over 7¾" - 9¾" tall. Book, 151 pages. This book deals with the scientific and technical problems that arise when refrigeration is applied to meat, and tackles in a businesslike way the economics, with particular reference to retailing of meat. Good/Good.

Keywords: Meat Regrigeration Cold Freeze Butcher Food


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