Animal welfare and meat production / Neville G. Gregory, and a chapter by Temple Grandin.

The meat we eat
Published: (2001)

The Meat we eat
Published: (1985)

The meat we eat
by: Romans, John R.
Published: (1977)

Animal welfare at slaughter
Published: (2016)

Butchering, processing and preservation of meat
by: Ashbrook, Frank G. (Frank Getz), 1892-1966
Published: (1974)

Animals as food (re)connecting production, processing, consumption, and impacts
by: Fitzgerald, Amy J.
Published: (2015)

Meat hygiene.
Published: (1957)

The slaughter of animals for food
by: Galsworthy, John, 1867-1933
Published: (1913)

Butchering, processing, and preservation of meat.
by: Ashbrook, Frank G. (Frank Getz), 1892-1966
Published: (1955)

The home meat supply
by: Brown, George A. (George Arthur), 1886-1955
Published: (1945)

The home meat supply
by: Brown, George A. (George Arthur), 1886-1955
Published: (1939)

The home meat supply
by: Brown, George A. (George Arthur), 1886-1955
Published: (1935)

Douglas's encyclopaedia : a book of reference for bacon curers, bacon factory managers, bacon agents, meat purveyors, meat inspectors, meat salesmen, abattoir superintendents, city, county, or local authority officiers, cold store proprietors and managers, sausage and pork pie makers, and all other industries associated with the meat, pork, provision, and general food trades
Published: (1901)

Meat inspection and control in the slaughterhouse
Published: (2014)

Meat technology : a practical textbook for student and butcher
by: Gerrard, Frank
Published: (1977)

Recommended international codes of hygienic practice for fresh meat, for ante-mortem and post-mortem inspection of slaughter animals, and for processed meat products
Published: (1977)

Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks
by: Odume, Emmanuel Uche
Published: (1978)

Effect of slaughter method, electrical stimulation and holding temperature on the tenderness of beef steaks
by: Odume, Emmanuel Uche
Published: (1978)

Slaughterhouse blues : the meat and poultry industry in North America
by: Stull, Donald D.
Published: (2004)

Slaughterhouse blues : the meat and poultry industry in North America
by: Stull, Donald D.
Published: (2013)

Humans, animals, and the craft of slaughter in archaeo-historic societies
by: Seetah, Krish
Published: (2019)

The profitable utilization of by-products from the leather and allied industries
Published: (1973)

Slaughter of stock : a practical review and guide
by: Blackmore, D. K.
Published: (1988)

Killing animals
Published: (2006)

Slaughtering, cutting, and processing beef on the farm
by: Hiner, Richard L. (Richard Lee), 1906-1979
Published: (1973)

Slaughtering, cutting, and processing beef on the farm
by: Hiner, Richard L. (Richard Lee), 1906-1979
Published: (1965)

The ultimate guide to butchering, smoking, curing, sausage, and jerky making
by: Hasheider, Philip, 1951-
Published: (2019)

Home meat curing made easy : pork, beef, lamb, sausage.
Published: (1941)

The complete book of butchering, smoking, curing, and sausage making how to harvest your livestock & wild game
by: Hasheider, Philip, 1951-
Published: (2010)

Pre-op sanitation for red meat plants.
Published: (1989)

Humane handling of livestock and poultry : an educational guidebook based on FSIS policies.
Published: (2009)

Manual on simple methods of meat preservation.
Published: (1990)

Animal by-products : processing and utilization
by: Mann, I.
Published: (1978)

Cleaner production assessment in meat processing
Published: (2000)

A complete guide to home meat curing.
Published: (1973)

Slaughtering, cutting and processing pork on the farm
Published: (1973)