Practical meat cutting and merchandising / by Thomas Fabbricante and William J. Sultan.

The manual of manufacturing meat quality
by: Church, P. N.
Published: (1992)

Processed meats : improving safety, nutrition and quality
Published: (2011)

Secrets of meat curing and sausage making : how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. and comply with all pure food laws.
Published: (1908)

Heller's Secrets of meat curing and sausage making : a complete description of the killing, dressing and chilling of all meat animals; the various cures; smoking and storage of all kinds of meat--both with and without packing house equipment; directions for making all kinds of sausage, meat loaves and relishes; rendering; and useful information for allied and incidental activities.
Published: (1929)

Utilization of microorganisms in meat processing : a handbook for meat plant operators
by: Bacus, Jim
Published: (1984)

Meat cuts and muscle foods : [an international glossary]
by: Swatland, H. J., 1944-
Published: (2000)

The art of beef cutting : a meat professional's guide to butchering and merchandising
by: Underly, Kari
Published: (2011)

Meat buyer's guide to standardized meat cuts.
Published: (1961)

Safeguarding food quality
Published: (1993)

Jack Ubaldi's meat book : a butcher's guide to buying, cutting, and cooking meat
by: Ubaldi, Jack
Published: (1987)

"The retail butcher,"
by: Matthews, R. S.
Published: (1911)

The Meat Board meat book
by: Bloch, Barbara
Published: (1977)

An approach to the centralized cutting of fresh red meats
by: Giddings, George Gosselin, 1937-
Published: (1969)

An approach to the centralized cutting of fresh red meats
by: Giddings, George Gosselin, 1937-
Published: (1969)

How to save money with large cuts of meat.
Published: (1981)

How to buy meat for your freezer.
Published: (1976)

The Meat buyers guide
Published: (1992)

The meat buyers guide
Published: (1997)

The meat buyer's guide : beef, lamb, veal, pork, and poultry
Published: (2007)

Great meat every time.
Published: (1960)

Comparative study of consecutive cuts and matched cuts of the semitendinosus and semimembranosus muscles of the round of beef
by: Taylor, Betty (Graduate of Michigan State University)
Published: (1959)

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)

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

Shop smart : sharpen your food-buying habits. 9, How far will your meat go?
by: Dean, Anita
Published: (1969)

Comparative study of consecutive cuts and matched cuts of the semitendinosus and semimembranosus muscles of the round of beef
by: Taylor, Betty (Graduate of Michigan State University)
Published: (1959)

Chicken meat : carcases and parts : UNECE standard
Published: (2007)

The effect of weight and grade on the trimmed, cooked and cooked edible portion of retail beef cuts
by: Porter, Roy Wayne
Published: (1960)

The effect of weight and grade on the trimmed, cooked and cooked edible portion of retail beef cuts
by: Porter, Roy Wayne
Published: (1960)

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

How to prepare game
by: Brimhall, Jack L.
Published: (1964)

The bacteriology of commercial poultry processing
by: Gunderson, Millard F. (Millard Fillmore), 1902-
Published: (1954)

Shop smart : sharpen your food-buying habits. 4, Know meats to manage meat money
by: Dean, Anita
Published: (1969)

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)

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