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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

Outlawed pigs

By Daphne Barak-Erez

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

By H. Russell Cross

Price spreads for beef and pork

By Victor B. Phillips

Review of farm-to-retail price spread for pork

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

Dry-curing pork

By Hector Kent

Pork quality

By S. Ellis

Country Ham :

By Steve Coomes

The New Book of Meat Cookery

By Mary Berry

La charcuterie a la campagne

By Henriette Lasnet de Lanty

Pork industry

By United States. General Accounting Office

Quality of Meat and Fat in Pigs as Affected by Genetics and Nutrition

By Monique Dupuis

Pigs, Pork, and Heartland Hogs

By Cynthia Clampitt

Curing pork country style

By United States. Bureau of Animal Industry

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

By Hébri Bousserouel

Schweinefleisch aus Neumark

By Eberhard Herr

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

By Ahmed Adel Rasheed

European pork Chains

By Jacques Trienekens

La charcuterie à la campagne

By Henriette Babet-Charton

Bruce Aidells's Complete Book of Pork

By Bruce Aidells

Residue evaluation of certain veterinary drugs

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