| Record ID | ia:curingporkcountr273unit_0 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/curingporkcountr273unit_0/curingporkcountr273unit_0_marc.xml |
| Download MARC binary | https://www.archive.org/download/curingporkcountr273unit_0/curingporkcountr273unit_0_meta.mrc |
LEADER: 01269cam 2200325Ia 4500
001 1106739
005 20121207210843.0
008 020903s1953 dcua 000 0 eng d
016 7 $aCAT31106739$2DNAL
035 $a(OCoLC)ocm50531683
035 $a1106739
040 $aDZM$cDZM$dOCLCQ$dAGL
070 0 $a1$bAg84L no. 273 1953
086 0 $aA 1.35:273/2
049 $aAGLL
245 00 $aCuring pork country style /$c[prepared by Bureau of Animal Industry, Agricultural Research Administration].
250 $aRev. May 1953.
260 $aWashington, D.C. :$bU.S. Dept. of Agriculture,$c1953.
300 $a[9] p. (folded) :$bill. ;$c23 cm.
490 1 $aLeaflet (United States Department of Agriculture) ;$vno. 273
500 $a"Issued March 1950."
520 $aShows how to cure pork by the "dry", "pumping" and "sweet-pickle" methods; and gives instructions on the preparation, smoking, cooling, wrapping, and storage of meat.
650 0 $aMeat$xPreservation.
650 0 $aPork$xCuring.
710 1 $aUnited States.$bBureau of Animal Industry.
830 0 $aLeaflet (United States. Dept. of Agriculture) ;$vno. 273.
930 $a20121120$b20121207$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2012/11/20$dn$ejondusko$f$hrecon