Lot no. 470
CHARCUTERIE - 2 volumes
- Knowledge of the carcass, butchery animals. F. Dangin. École professionnelle de la Boucherie de Paris et de la région parisienne. 1977
- Raw charcuterie and cured products. M.Migaud and J.C Frentz. Éditions Soussana. 1978
Usures
See original version (French) Auto-translation. Refer to original language for legal validity.
Pictures credits: Contact organization
Stamp collecting
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