Butchering and curing meats in China (Registro nro. 109098)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02353cam a22003493u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 68282 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134557.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r20221921utu|||||o|||||||||||||| d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TS |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Levine, Carl Oscar |
| 245 10 - TITLE STATEMENT | |
| Title | Butchering and curing meats in China |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2022 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Canton Christian College bulletin no. 27 |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2022-06-10 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Anonymous (This book was produced from images made available by the HathiTrust Digital Library and the Internet Archive.) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Butchering and Curing Meats in China" by Carl Oscar Levine is a practical guide written in the early 20th century. This scientific publication details the methods of butchering and preserving various types of meats in China, covering both local and foreign techniques. It focuses on the consumption and processing of meats such as pork, beef, mutton, and poultry, reflecting cultural practices related to meat preparation in a specific regional context. The book serves as an educational resource, outlining processes like the selection of animals for slaughter, techniques for bleeding and dressing, and methods for curing meats. Levine provides insights into the characteristics of different species raised in China and discusses practical applications of butchering, including numerous recipes for cured and processed meats. By addressing both American and Chinese methods of meat curing, the guide offers a comprehensive overview designed to aid agricultural students and the general public in understanding and implementing successful meat preservation practices. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Introductory phrase | Originally published: |
| Publication, distribution, etc. of original | China: Canton Christian College, 1921 |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Meat -- Preservation |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Slaughtering and slaughter-houses -- China |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | Canton Christian College bulletin no. 27 |
| 856 4# - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://archive.org/details/ButcheringAndCuringMeatsInChina/mode/2up">https://archive.org/details/ButcheringAndCuringMeatsInChina/mode/2up</a> |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/68282">https://www.gutenberg.org/ebooks/68282</a> |
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