Meat in retail grocery stores: Availability of fresh meats, frozen meats, and cold cuts in stores surveyed influenced by store size, ownership, location

Coles, J; Dunsing, M

Meat in retail grocery stores: Availability of fresh meats, frozen meats, and cold cuts in stores surveyed influenced by store size, ownership, location

Authors

Jessie V. Coles
Marilyn Dunsing

Authors Affiliations

Jessie V. Coles is Professor of Family Economics, University of California, Berkeley; Marilyn Dunsing is Assistant Professor of Home Economics, University of California, Davis.

Publication Information

Hilgardia 12(6):11-14. DOI:10.3733/ca.v012n06p11. June 1958.

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Abstract

The following article is the last of a series of reports of a survey of characteristics of and services offered by retail grocery stores in five counties in California made cooperatively by the Department of Home Economics, University of California, and the United States Department of Agriculture under the authority of the Research and Marketing Act as part of Western Regional Research Project WM-26.

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