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.

The inland ground

By Richard Rhodes

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

Tub taam

By Aaron Zebi Friedman

Humane slaughter

By United States. Agricultural Research Service. Meat Inspection Division

Every twelve seconds

By Timothy Pachirat

Slaughterhouse

By Gail A. Eisnitz

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

The problem of dark-cutting in beef

By P. V. Tarrant

Slaughtering, meat-packing, and rendering

By Clyde Paul Smith

La Question des abattoires

By

Pour le boucher

By Georges Chaudieu

She'elot u-teshuvot

By Jacob ben Judah Weil

Descriptions of occupations

By United States. Bureau of Labor Statistics

Structural change in U.S. chicken and turkey slaughter

By Michael Ollinger