Explore Books on
slaughtering and slaughter-houses

The Jungle

By Upton Sinclair

The meat we eat

By Percival Thomas Ziegler

Zivḥe tsedeḳ

By Abdallah ben Abraham Somekh

Integrated pollution control licensing

By Ireland. Environmental Protection Agency.

Meat technology

By Frank Gerrard

Structural change in U.S. chicken and turkey slaughter

By Ollinger, Michael.

Butchering, Processing and Preservation of Meat

By Frank G. Ashbrook

Animal by-product processing & utilization

By Herbert W. Ockerman,Conly L. Hansen

Killing it

By Camas Davis

Catskill slaughter-house

By Caleb Benton

The inland ground

By Richard Rhodes

Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies

By Krish Seetah

Meat Inspection and Control in the Slaughterhouse

By Thimjos Ninios,Hannu Korkeala,Maria Fredriksson-Ahomaa,Janne Lund�n

Humane slaughter

By United States. Agricultural Research Service. Meat Inspection Division

Every twelve seconds

By Timothy Pachirat

Tub taam

By Aaron Zebi Friedman

Slaughterhouse

By Gail A. Eisnitz

The problem of dark-cutting in beef

By P. V. Tarrant

A trip through the Union stock yards and slaughter houses ... Chicago, U.S.A

By George William Lambert

Ultimate Guide to Home Butchering

By Monte Burch

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

By H. Russell Cross

After the beef recall

By United States. Congress. House. Committee on Oversight and Government Reform. Subcommittee on Domestic Policy.

For the Hog Killing 1979

By Tanya Berry,Wendell Berry,Ben Aguilar

Ethical Meat Handbook

By Meredith Leigh,Jean-Martin Fortier