This is a collection of sausage and other processed meat formulation information from around the world. For each product, information is presented on the major ingredients, curing and spice ingredients, processing procedures and cooking formats. Over one million possible combinations of meat blocks, spice formulations and cooking procedures are presented.
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Destination, rates & speedsSeller: Salish Sea Books, Bellingham, WA, U.S.A.
Condition: Good. Good; Hardcover; Light wear to the front cover; Few handling-marks and one "bumped" corner to the back cover; Ink stamp to the first endpaper, and the first few pages lightly creased at the bottom-right corner, otherwise pages are all clean and unmarked; The binding is excellent with a straight spine; This book will be stored and delivered in a sturdy cardboard box with foam padding; Medium-Large Format (Quatro, 9.75" - 10.75" tall); Red covers with title in white lettering; 1995, Springer-Verlag Publishing; 603 pages; "Sausage and Processed Meat Formulations," by Herbert W. Ockerman. Seller Inventory # SKU-U99LA00605249
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Condition: good. This book is in good condition. The cover has minor creases or bends. The binding is tight and pages are intact. Some pages may have writing or highlighting. Seller Inventory # BRV.0442234368.G
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