The marketing of livestock and meat,

Includes bibliographies.

The marketing of livestock and meat.

Mode of access: Internet.

Institutional meat purchase specifications for fresh beef.

Description based on: June 1959; title from caption.

Institutional meat purchase specifications for edible by-products,

"Approved by USDA"

A history of the frozen meat trade : an account of the development and present day methods of preparation, transport, and marketing of frozen and chilled meats /

Mode of access: Internet.

The meat packing industry in America.

Mode of access: Internet.

Institutional meat purchase specifications for fresh lamb and mutton.

"Approved by USDA"

Institutional meat purchase specifications for cured, dried, and smoked beef products.

Updated occasionally by Amendments.

200 years of Charleston cooking;

"The original recipes ... tested and standardized in the testing kitchen of the New York Herald-Tribune Institute."--p. xv.

The meat industry of America.

Mode of access: Internet.

The Gun club cook book : or, A culinary code for appreciative epicures ; being a discussion of the methods and procedures of cooking, together with observations on kitchen usages, and including many receipts from many lands /

"On ancient & modern cookery books": p. 277-286.

French cooking for American kitchens.

"First published, November, 1929."

The art of cooking and serving /

Mode of access: Internet.

Country cooking in Illinois.

Held August 10-20, 1989.

Illinois Horse Meat Act (with regulations) /

Cover title.