Butchering and
Butchering and curing meats in China
作者：Levine, Carl Oscar
体例：题 章数：33
字数：77,381 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（77,381 字）。
- 分章依据
- 按「题」标记切分为 33 题（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每题 835 字。
- 原文溯源
cache/epub/68282/pg68282.txt（Project Gutenberg）
章节目录
共 33 题- Canton Christian College
- BULLETIN NO. 27
- BY
- CARL OSCAR LEVINE
- Associate Professor of Animal Husbandry
- Canton, China
- Butchering and Curing Meats in China
- CONTENTS
- Preface
- Introduction
- Origin of Meat Foods
- Preparation of the Animals for Slaughter
- Keeping Meat Fresh
- Wet and Dry Cures Compared
- Preface
- C. O. Levine
- Butchering and Curing Meats in China
- Introduction
- Origin of Meat Foods
- Food Animals in China
- Selection of Animals for Slaughter
- Preparation of the Animals for Slaughter
- Bleeding and Dressing Hogs
- Killing and Dressing Beef
- Killing and Dressing Sheep
- Bleeding and Dressing Poultry
- Keeping Meat Fresh
- Curing Meats: American Methods
- Wet and Dry Cures Compared
- Recipes for Curing Meat
- Chinese Meat Recipes
- ADMINISTRATIVE AND AGRICULTURAL STAFF
- CO-OPERATING COLLEGE MISSIONS