Secrets of meat curing and sausage making : (Registro nro. 99322)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02264cam a22003253u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 58495 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134340.0 |
| 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 | 260607r2018||||utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 23004553 |
| 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 | B. Heller & Co. |
| 245 10 - TITLE STATEMENT | |
| Title | Secrets of meat curing and sausage making : |
| Remainder of title | how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws |
| 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 | 2018 |
| 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 |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2018-12-19 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by MFR, Wayne Hammond and the Online Distributed<br/>Proofreading Team at http://www.pgdp.net (This file was<br/>produced from images generously made available by The<br/>Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Secrets of Meat Curing and Sausage Making" by B. Heller & Co. is a practical guide written in the early 20th century. This book serves as a manual for butchers and sausage makers, focusing on the science and techniques behind curing meat and crafting various types of sausages. It emphasizes compliance with the Pure Food Laws, making it relevant in a time when food safety and regulation were becoming increasingly important. The opening of the book presents a detailed preface that outlines the expertise of B. Heller & Co., a firm led by individuals trained in both practical butchery and meat chemistry. It introduces the concept that proper meat handling is crucial for quality, noting that many issues arise from improper procedures during meat processing. The text highlights the importance of using suitable curing agents and following specific methodologies, such as the "Freeze-Em-Pickle" process, to achieve consistent and high-quality results while adhering to legal standards for food safety. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Meat industry and trade |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Sausages |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/58495">https://www.gutenberg.org/ebooks/58495</a> |
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