Explore Books on
pork

Review of the farm-to-retail price spread for pork

By United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry.

Home pork making

By Albert Watson Fulton

Questions and answers

By United States. Department of Agriculture. Radio Service

Evaluation and control of meat quality in pigs

By P. V. Tarrant,G. Eikelenboom,G. Monin

Price spreads for beef and pork

By Victor B. Phillips

Pork slaughtering, cutting, preserving, and cooking on the farm

By H. Russell Cross

Review of farm-to-retail price spread for pork

By United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock.

Country Ham :

By Steve Coomes

Dry-curing pork

By Hector Kent

Pork quality

By S. Ellis

Outlawed pigs

By Daphne Barak-Erez

Le cochon

By Jacques Verroust

Curing pork country style

By United States. Bureau of Animal Industry

Home pork making

By A. W. Fulton

Residue evaluation of certain veterinary drugs

By Joint FAO/WHO Expert Committee on Food Additives. Meeting

Quality of frozen-defrosted meat from protamone-fed and thiouracil-fed hogs

By Ahmed Adel Rasheed

Schweinefleisch aus Neumark

By Eberhard Herr

Pourquoi le porc est interdit dans la Thora, la Bible et le Coran ?

By Hébri Bousserouel

Composition of foods

By Barbara A. Anderson

European pork Chains

By Jacques Trienekens

Grandpa Lolo's Matanza

By Nasario Garcia

Pig/pork

By Pía Spry-Marqués

Pork

By Cree LeFavour

Bruce Aidells's Complete Book of Pork

By Bruce Aidells