Showing 1 - 20 results of 89 for search '', query time: 0.09s Refine Results
  1. 1

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

    Washington, D.C. : U.S. Dept. of Agriculture : For sale by the Supt. of Docs., U.S. G.P.O., 1983
    Slightly rev. 1 Nov. 1983.
    Format: Government Document Book


  2. 2

    The complete book of pork butchering, smoking, curing, sausage making, and cooking by Hasheider, Philip, 1951-

    Minneapolis, MN : Voyageur Press, 2016
    Format: Book


  3. 3

    Composition of foods : pork products : raw, processed, prepared

    [Washington, D.C.?] : U.S. Dept. of Agriculture, Human Nutrition Information Service : [Supt. of Docs., U.S. G.P.O., distributor], 1983
    Rev.
    Format: Government Document Book


  4. 4

    Pork marketing report : a team study.

    Washington : U.S. Dept. of Agriculture, 1972
    Format: Book


  5. 5

    Veterinary terms : why swine carcasses are trimmed or condemned by Hall, R. E.

    [Madison, Wis.] : University of Wisconsin--Extension, 1981
    Format: Book


  6. 6

    Neuronal control of muscle : the nervous system's influence on pork quality by Cassens, Robert G. (Robert Gene), 1937-

    [Madison, Wis.] : Research Division, College of Agricultural and Life Sciences, University of Wisconsin--Madison, 1977
    Format: Book


  7. 7

    Pigs & pork in the story of agriculture by Anderson, Susan, 1950-

    Halifax, N.S. : Northwest Arm Press, 2009
    Format: Book


  8. 8

    A summary of the pork marketing report : a team study.

    [Washington, D.C.] : U.S. Dept. of Agriculture, 1972
    Format: Book


  9. 9

    Pork quality and the role of market organization by Martinez, Steve (Steve W.)

    Washington, D.C. : USDA, Economic Research Service, 2004
    Format: Government Document Book


  10. 10

    Positioning your pork operation for the 21st century

    Lafayette, Ind. : Purdue Cooperative Extension Service, 1995
    Format: Book


  11. 11

    Slaughtering, cutting and processing pork on the farm

    Washington, D.C. : U.S. Dept. of Agriculture, 1973
    [Slightly rev. Aug. 1973.]
    Format: Book


  12. 12
  13. 13

    Porcine meat : carcases and cuts : UNECE standard

    New York : United Nations, 2008
    2006 ed.
    Format: Book


  14. 14

    Regulations for inspection of salted pork and bacon for export.

    Washington, D.C. : [publisher not identified], 1890
    Format: Government Document Book


  15. 15

    Pork industry : USDA's reported prices have not reflected actual sales : report to Congressional requesters

    Washington, D.C. (P.O. Box 37050, Washington, D.C. 20013) : The Office, 1999
    Format: Government Document Book


  16. 16

    Bruce Aidells's complete book of pork : a guide to buying, storing, and cooking the world's favorite meat by Aidells, Bruce

    New York : Harper Collins, 2004
    Format: Book


  17. 17

    The export market for pork and lard by Dowell, Austin Allyn, 1891-

    [St. Paul, Minn.] : Agricultural Experiment Station, University of Minnesota, 1953
    Format: Book


  18. 18

    Pork and pork products. by Fisher, John, 1916-

    London : Practical press, 1956
    Format: Book


  19. 19

    An evaluation of price spread and cost component estimates for choice beef and pork by Parham, Karen D.

    Washington, D.C. : National Economics Division, Economics and Statistics Service, U.S. Dept. of Agriculture, 1980
    Format: Book


  20. 20

    Improvements in grades of hogs marketed by Parham, Karen D.

    Washington, D.C. : U.S. Dept. of Agriculture, Economic Research Service, 1982
    Format: Government Document Book