Meat and meat foods : processing and preservation from meat plant to consumer /

Includes bibliographical references (p. 197-212)

You must eat meat; fancies, foibles and facts about meat,

"References": p. 157-159.

What you don't know about meat eating.

Reference: p. 157-159.

Casserole cookbook: meat, fish, poultry, vegetables, soufflés, desserts. Over 250 easy, exciting recipes for 2 to 20 people.

Mode of access: Internet.

Sausage and meat specialties. Part 3 The Packer's encyclopedia; a practical operating handbook for the sausage and meat specialty manufacturer,

Mode of access: Internet.

Tests of one system of dry ice refrigeration in the transportation of meat by motor-truck-trailer. An interim report.

Mode of access: Internet.

An introduction to the microbiology of water and sewage for engineering students,

Extra page inserted numbered 211a.

My meat recipes : containing 103 prize winning recipes ...

Includes index.

Regulations governing the meat inspection of the United States Department of Agriculture.

Mode of access: Internet.

Livestock, meat, wool, market news; weekly summary and statistics.

Microfiche.

Proposed bacteriological code of nomenclature developed from proposals approved by the International Committee on Bacteriological Nomenclature at the meeting of the Third International Congress for Microbiology,

Mode of access: Internet.

Profitable meat cutting,

"Helpful publications for the meat retailer": p. 283.

Meat animals, farm production and income /

Description based on: 1924/1944; title from cover.

How to make money selling meat,

Mode of access: Internet.

France's livestock and meat industry /

Cover title.