An approach to the centralized cutting of fresh red meats / by George Gosselin Giddings.

Show other versions (1)
Bibliographic Details
Main Author: Giddings, George Gosselin, 1937- (Author)
Language:English
Published: 1969.
Subjects:
Meat cutting.
Meat industry and trade.
Online Access:
Connect to online resource - All users (Digital Object Identifier Permalink)
Dissertation Note:
Thesis M.S. Michigan State University 1969
Physical Description:1 online resource (4, iv, 91 pages) : illustrations
Format: Thesis Electronic eBook
Description
Note:Electronic resource.
Call Number:MSU ONLINE THESIS
Bibliography Note:Includes bibliographical references (pages 85-91).
DOI:doi:10.25335/M5M61BQ2M
Source of Description:
Description based on print version record.