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Meat

1,461 books found

Pure Charcuterie
Pure Charcuterie

by Meredith Leigh

2017 3 ed.
Ethical Carnivore
Ethical Carnivore

by Louise Gray

2016 3 ed.
Gracey's Meat Hygiene
Gracey's Meat Hygiene

by David S. Collins, Robert J. Huey

2014 3 ed.
Meat!
Meat!

by Sushmita Chatterjee, Banu Subramaniam

2021 3 ed.
Quality Attributes of Muscle Foods
Quality Attributes of Muscle Foods

by Youling L. Xiong

2012 3 ed.
Dry-curing pork
Dry-curing pork

by Hector Kent

2014 3 ed.
Eat This Book
Eat This Book

by Dominique Lestel, Gary Steiner

2016 3 ed.
Ethical Meat Handbook
Ethical Meat Handbook

by Meredith Leigh, Jean-Martin Fortier

2015 3 ed.
Meat and fish
Meat and fish

by Sally Hewitt

2007 3 ed.
The Art of Making Fermented Sausages
The Art of Making Fermented Sausages

by Stanley Marianski

2008 3 ed.
Thermal processing of ready-to-eat meat products
Thermal processing of ready-to-eat meat products

by C. Lynn Knipe

2009 3 ed.
Meat science and applications
Meat science and applications

by Y. H. Hui

2001 3 ed.
Animal machines
Animal machines

by Ruth Harrison

1964 3 ed.
Meat biotechnology
Meat biotechnology

by Fidel Toldrá

2008 3 ed.
Meat
Meat

by Cynthia Fitterer Klingel, Robert B. Noyed

2001 3 ed.
Meat Medicine And Human Health In The Twentieth Century
Meat Medicine And Human Health In The Twentieth Century

by David Cantor

2010 3 ed.
Meat Hygiene
Meat Hygiene

by J. F. Gracey

1987 3 ed.
Meat and health
Meat and health

by A.M. Pearson, T.R. Dutson

1985 3 ed.
The science of meat and meat products
The science of meat and meat products

by American Meat Institute Foundation.

1960 3 ed.
Escherichia coli O157:H7 in ground beef
Escherichia coli O157:H7 in ground beef

by Institute of Medicine (U.S.). Committee on the Review of the USDA E coli O157:H7 Farm-to-Table Process Risk Assessment., Committee on the Review of the USDA E. coli O157:H7

2002 3 ed.