Archivale

AG 431 Fish-Meat-Livestock 1949

Enthält: Contract pig feeding; Request by Butcher Association of Mannheim to receive more space at Mannheim Slaughtering House; Fish supply and fish ration; Livestock situation in Wuerttemberg-Baden.

Reference number: Landesarchiv Baden-Württemberg, Abt. Hauptstaatsarchiv Stuttgart, J 384 s 12 b 68-3 f 32

Former reference number: 2028

Extent: 1 Bü

Context: Mikrofiches von den OMGUS-Akten >> 3. Policy & Operations >> 3.2. Bipartite Affairs Division >> 3.2.6. Food, Agriculture & Forestry Adviser

Holding: Landesarchiv Baden-Württemberg, Abt. Hauptstaatsarchiv Stuttgart, J 384 Mikrofiches von den OMGUS-Akten

Date of creation: Januar 1949-September 1949

Other object pages: Show object in "Archivportal-D"

Rights: Es gelten die Nutzungsbedingungen des Landesarchivs Baden-Württemberg.

Last update: 20.01.2023, 4:49 PM CET

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Archivale

Time of origin

Januar 1949-September 1949

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Home smoking basics : for meat, fish, and poultry

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Chapter VIII. Complex Meat and Fish Dishes: Entrees, Rechauffes, etc.

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431 [Distribution of fish, meat, Black trade etc.]

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431 Livestock

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Anleitung | Kochbuch

Home smoking basics : for meat, fish, and poultry

Kapitel

Chapter VIII. Complex Meat and Fish Dishes: Entrees, Rechauffes, etc.

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AG 431 Fish-Meat-Livestock 1949

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Other Objects (12)

431 [Distribution of fish, meat, Black trade etc.]

431 Livestock

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431 Livestock Reduction Program

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[431] Livestock Census Wuerttemberg-Baden

431-1 Fish

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Chapter VIII. Complex Meat and Fish Dishes: Entrees, Rechauffes, etc.

431 [Distribution of fish, meat, Black trade etc.]

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431 Livestock Reduction Program

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431-1 Fish

Home smoking basics : for meat, fish, and poultry

Chapter VIII. Complex Meat and Fish Dishes: Entrees, Rechauffes, etc.

431 [Distribution of fish, meat, Black trade etc.]

431 Livestock

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431 Meat

Integrated livestock-fish farming systems

431 Livestock Reduction Program

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431 Fish

[431] Livestock Census Wuerttemberg-Baden

431-1 Fish

Home smoking basics : for meat, fish, and poultry

Chapter VIII. Complex Meat and Fish Dishes: Entrees, Rechauffes, etc.

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