The democratization of meat and protein in late eighteenth- and nineteenth-century Europe

Historian

Volumn 59, Issue 3, 1997, Pages 541-551

  Knapp, Vincent J ^a  

^a STATE UNIVERSITY OF NEW YORK AT POTSDAM   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33845703383     PISSN: 00182370     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1540-6563.1997.tb01004.x     Document Type: Review

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