Explore Books on
lamb meat industry

The U.S. sheep industry

By Richard P. Stillman

Trends in the U.S. lamb slaughter industry

By John Nalivka

Report on fat lamb and pig industries of Tasmania and the utilization of the Somerset Freezing Works in connexion thereof

By Australia. Development and Migration Commission.

Contemporary producer-owned lamb processing ventures

By Smith, Roland

The effects of chronological age, slaughter weight, and gender on lamb

By L. E Jeremiah

Lamb consumers prefer

By A. Wilson

A chef's guide to Scotch beef & lamb

By Laurent Vernet

Country of origin as a brand

By Roxanne L. Clemens

Research and technology for increasing the efficiency and output of lamb production systems

By Canada. Dept. of Agriculture. Research Branch

The lamb industry

By Gerald Engelman

Prime lamb production in Victoria

By Australia. Bureau of Agricultural Economics.

El matadero de Zaragoza

By Agustín López Ontiveros

Las carnicerías de Zaragoza

By Agustín López Ontiveros

Beef and lamb

By United States. General Accounting Office

Slaughtering, cutting, and processing lamb and mutton on the farm

By Julia Child,United States. Agricultural Research Service. Animal Husbandry Research Division

Lamb meat from New Zealand

By United States International Trade Commission.

Distribution of lamb and mutton for consumption in the United States

By Harry O. Doty

Slaughter lamb marketing

By United States. Packers and Stockyards Administration

The supply chain for beef and lamb in the UK

By

U.S. imports of lamb meat

By United States International Trade Commission

An analysis of carcase lamb prices on the Paris market

By J. O'Connell

A study of three strategies for rural development in south west Kerry

By Edmund U. Daughton

An evaluation of the domestic market for beef and lamb

By Aidan Cotter

Ovine meat

By United Nations. Economic Commission for Europe