A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game

A Guide to Canning, Freezing, Curing and Smoking Meat, Fish and Game text New York Storey Publishing 2002 N vii, 231 hlm. 26 cm FOOD - PRESERVATION 641.4 641.4 Eas g 1-58017-457-4 INLIS000000000000118 Converted from MARCXML to MODS version 3.5 using MARC21slim2MODS3-5.xsl (Revision 1.106 2014/12/19)