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1. The meat handbook / Albert Levie

by Levie, Albert.

Call number: 664.9 LEV 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub., 1970Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.9 LEV 3rd ed.] (1).

2. The meat we eat / John R. Romans, P. Thomas Ziegler.

by Romans, John R | Ziegler, Percival Thomas.

Call number: 664.9 ZIE 11st ed. Edition: 11st ed.Material type: book Book; Format: print Publisher: Danville, Ill. : Interstate Printers & Publishers, c1977Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.9 ZIE 11st ed.] (1).

3. Meat hygiene / [by] Paul J. Brandly, George Migaki [and] Kenneth E. Taylor.

by Brandly, Paul J | Migaki, George | Taylor, Kenneth E | Miller, Albert Rauch.

Call number: 664.9 BRA 3rd ed. Edition: 3rd ed.Material type: book Book; Format: print Publisher: Philadelphia : Lea & Febiger, 1966Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.9 BRA 3rd ed.] (1).

4. The meat handbook / Albert Levie

by Levie, Albert.

Call number: 664.9 LEV 2nd ed. Edition: 2nd ed.Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., [1967]Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.9 LEV 2nd ed.] (1).

5. The meat handbook / Albert Levie

by Levie, Albert.

Call number: 664.9 LEV Material type: book Book; Format: print Publisher: Westport, Conn. : Avi Pub. Co., 1963Availability: Items available for loan: BSTI [Call number: 664.9 LEV] (1).

6. Meat technology : a practical textbook for student and butcher / Frank Gerrard

by Gerrard, Frank.

Call number: 664.9 GER Edition: [3rd ed.]Material type: book Book; Format: print Publisher: London : Hill, 1964Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.9 GER] (1).

7. Sausage and small goods production : a practical handbook on the manufacture of sausager and other meat products/ Frank Gerrard

by Gerrard, Frank.

Call number: 644.92 GER 4th ed. Edition: 4th ed.Material type: book Book; Format: print Publisher: London : Leonard Hill (Books) Ltd., 1960Availability: No items available