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1. 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).

2. 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).

3. 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).

4. Butchering, processing and preservation of meat.

by Ashbrook, Frank Getz.

Call number: 664.9 ASH Material type: book Book; Format: print Publisher: Princeton, N.J., London : Van Nostrand, c1955Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 664.9 ASH] (2).

5. Meat hygiene Contributor / V. E. Albertsen [and others]

by Food and Agriculture Organization of the United Nations.

Call number: 614.31 FAO 1957 Material type: book Book; Format: print Publisher: Rome : Food and Agriculturee Organization of the United Nations, 1957Online access: Click here to access online Availability: Items available for loan: BSTI [Call number: 614.31 FAO 1957] (1).