LC Classification TS1963

T. Technology
⮑ TS. Manufacturing engineering. Mass production
⮑ TS1-2301. Manufactures
⮑ TS1950-1982. Animal products

Selected Works (214 total)

  • List
228 items
Basic Butchering of Livestock & Game
Slaughterhouse: The Shocking Story of Greed, Neglect, and Inhumane Treatment Inside the U.S. Meat Industry
Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Meat: A Benign Extravagance
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Complete Meat)
Killing It: An Education
Hot Diggity Dog: The History of the Hot Dog
Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight
Meat: A Love Story
Butchering, Processing and Preservation of Meat: A Manual for the Home and Farm
The Art of Making Fermented Sausages
The Wurst of Lucky Peach: A Treasury of Encased Meat
The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer
Sausage Making: The Definitive Guide with Recipes
Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Haute Dogs: Recipes for Delicious Hot Dogs, Buns, and Condiments
The Niman Ranch Cookbook: From Farm to Table With America's Finest Meat
The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising
Pork : a global history
Sausage : a global history
On Eating Meat
Happier Meals: Rethinking the Global Meat Industry.
Animal to Edible
Butchering Chickens: A Guide to Humane, Small-Scale Processing
The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD)
Girl on the Block: A True Story of Coming of Age Behind the Counter
Meat from Ranch to Table
The Mobile Poultry Slaughterhouse: Building a Humane Chicken-Processing Unit to Strengthen Your Local Food System
Glorious Beef: The LaFrieda Family and the Evolution of the American Meat Industry
The Home Butcher: Simple, Modern Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game
Home Butchering and Meat Preservation
Meat Handbook
Meat, Modernity, and the Rise of the Slaughterhouse
What's the Matter with Meat? (Food Controversies)
Ingredients in Meat Products: Properties, Functionality and Applications
How to Prepare Game
Nakit ja muusi : suomalaisen makkarakirja
Dry-Cured Meat Products
Analyses for Hormonal Substances in Food Producing Animals: RSC (RSC Food Analysis Monographs)
Processed meats
Handbook of Poultry Science and Technology, Secondary Processing
Who Poisoned Your Bacon Sandwich?: The Dangerous History of Meat Additives
Mystery Meat: Hot Dogs, Sausages, and Lunch Meats: The Incredibly Disgusting Story
Science Service Science Program: Riches of the Animal World
Butchery and Sausage-Making For Dummies
Advanced Technologies For Meat Processing (Food Science and Technology)
Poultry Meat Processing and Quality
Handbook of Poultry Science and Technology, Primary Processing (Handbook of Poultry Science and Technology (Volume 1))
Processed
Meat Processing: Improving Quality
Safeguarding Food Quality
Designing Foods: Animal Product Options in the Marketplace
The meat we eat
Applied muscle biology and meat science
Practical Meat Cutting and Merchandising: Beef v. 1
Practical Meat Inspection
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