Explore Books on
ham

Green Eggs and Ham

By Dr. Seuss

Country Ham :

By Steve Coomes

The ham book

By Monette R. Harrell,Robert W. Harrell

The Sandwich Queen (The Leveled Readers, 88A)

By Sydnie Meltzer Kleinhenz

De Virginia hambook

By Frieda Meredith Dietz

Studies on Clostridium putrificum and Clostridium putrefaciens

By Winston Harris Tucker

60 ways to serve ham ..

By Armour and Company.

El jamón de Teruel

By María Pilar Martín Galilea

Feasibility study on freezing and handling fresh hams in corrugated fiberboard pallet bins

By B. Hunt Ashby

VHF, Summits and More

By Robert A. Witte

Ham grading standards

By United States. Extension Service. Division of Agricultural Programs

Accent on bacon and ham

By Ruth Van Deman

Substitutes for sucrose in curing meats

By Ralph Hoagland

Ham and bacon from lamb

By

Jinhua huo tui yan zhi ji yi

By Bingshan Xuan

Quality characteristics for fully-cooked ham, brine-cured prior to freezing

By Vicki L. Wilson

Untersuchungen über Veranderungen einiger wasserlöslicher, aromabildender Verbindungen während der Kochschinkenherstellung

By Jurgen Fautz

Home curing of bacon and hams

By

Spezifische Variation der Beschaffenheit von Kochschinken

By Gabriel Hugenschmidt

Thermoresistentie van Streptococcus faecium in gepasteuriseerde ham

By Jacobus Hubertus Houben

Ham

By Bruce Weinstein

Oishinbo a ra karuto

By Tetsu Kariya

Nihon hamu

By

Aspetti e tendenze della distribuzione del prosciutto tipico di Parma

By Amilcare Copelli