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Showing books
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| 1. |
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Home Butchering and Meat Preservation
by Geeta Dardick
Book,
Tab Books
(January 1986)
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| 2. |
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Sausage and Processed Meat Formulations
by Herbert W. Ockerman
Hardcover,
Aspen Pub
(March 1989)
List Price: $152.00
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| 3. |
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Cutting-Up in the Kitchen: The Butcher's Guide to Saving Money on Meat and Poultry
by Merle Ellis
Paperback,
Chronicle Books Llc
(November 1975)
List Price: $9.95
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| 4. |
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Live Animal Carcass Evaluation and Selection Manual
by Donald L. Boggs, Robert Anthony Merkel
Book,
Kendall/Hunt Pub Co
(January 1990)
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Paperback |
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| 5. |
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Choice Cuts: Meat Production in Ancient Egypt
by Salima Ikram
Book,
Peeters Publishers
(January 1995)
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Meat Handbook
by Albert Levie
Book,
Avi Pub
(January 1970)
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Hardcover |
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| 7. |
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Meat and Meat Products in Human Nutrition in Developing Countries
by Arnold E. Bender, Food and Agriculture Organization of the United Nations
Book,
Food and Agriculture Organization of the United Nations
(January 1992)
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| 8. |
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Kolloidchemie Des Fleisches: Das Wasserbindungsvermogen D. Muskeleiweisses in Theorie U. Praxis
(German)
by Reiner Hamm
Book,
Parey
(January 1972)
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| 9. |
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Structure and Development of Meat Animals
by H. J. Swatland
Hardcover,
Prentice Hall
(February 1984)
List Price: $56.00
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| 10. |
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Las Carnes Y Las Proteinas
(Spanish)
by Robin Nelson, Julia Cisneros Fitzpatrick (Translator), Mercedes P. Castaner (Translator)
Hardcover,
Lerner Pub Group
(May 2003)
List Price: $18.60
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