1-24 of 59 Books

Poultry meat hygiene and inspection
By A. S. Bremner

Measuring and auditing broiler welfare
By A. Butterworth

Fat Content and Composition of Animal Products
By Assembly Of Life Sciences
Amend the Poultry products inspection act
Amend the Poultry products inspection act
By United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and Grains.

Of interest to quantity food buyers
By United States. Department of Agriculture. Office of Information

1970 report of egg production tests
By United States. Agricultural Research Service

Poultry cooking. Issued by Bureau of home economics, U.S. Department of agriculture, Washington, D. C. Jly. 1939
By United States. Bureau of Human Nutrition and Home Economics

Use of poultry club products
By United States. Department of Agriculture. National Agricultural Library.

Hatch your chickens early. Have eggs to sell in the fall
By United States. Department of Agriculture. National Agricultural Library.

Poultry inspection
By United States. Agricultural Marketing Service. Poultry Division

Poultry inspection
By United States. Consumer and Marketing Service. Poultry Division

Syllabus for poultry quality slides
By United States. Agricultural Marketing Service. Poultry Division

Meat and poultry products hazards and control guide
By United States. Food Safety and Inspection Service

Generic HACCP model for mechanically separated (species)/mechanically deboned poultry
By United States. Food Safety and Inspection Service

Generic HACCP model for thermally processed commercially sterile meat and poultry products
By United States. Food Safety and Inspection Service

Generic HACCP model for raw, ground meat and poultry products
By United States. Food Safety and Inspection Service

Guidebook for the preparation of HACCP plans
By United States. Food Safety and Inspection Service

Generic HACCP model for not shelf stable heat treated not fully cooked, meat and poultry products
By United States. Food Safety and Inspection Service

Generic HACCP model for not heat treated, shelf-stable meat and poultry products
By United States. Food Safety and Inspection Service

Field studies of the use of insulation in broiler houses in central Mississippi
By Jack G. Griffin
HACCP
HACCP
By Robert L. Buchanan,Thomas J. Montville
Composition of foods, sausages and luncheon meats
Composition of foods, sausages and luncheon meats
By Consumer Nutrition Center (U.S.)
Production and marketing of eggs and poultry meat
Production and marketing of eggs and poultry meat
By L. P. Rupasena