Melvil Decimal System: 664.9
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Philosophy and Psychology
Mathematics and Science
Arts and Recreation
Biography and History
Agriculture & Animal Husbandry
Handicraft and Occupations
Chemistry; Chemical Engineering
Foods: Sugar, Starch, etc.
Lights: Gas, Oil, Candles, etc.
Ceramics: Glass, Clay, Cement, etc.
Bleaching; Dyeing; Inks; Paints
Other Organic Chemic Industries
Oils & Fats
Flavorings and Colorants
Cereal Grains; Related Processes; Related Products
Fruits And Vegetables -- Processing
Butchering And Meat/Poultry/Seafood Processing
Fish and Seafood Processing
Works under MDS 664.9
- Basic Butchering of Livestock & Game by John J. Mettler
- In Meat We Trust: An Unexpected History of Carnivore America by Maureen Ogle
- The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game by Philip Hasheider
- Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight by Timothy Pachirat
- Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth
- The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising by Kari Underly
- The Ultimate Guide to Home Butchering: How to Prepare Any Animal or Bird for the Table or Freezer by Monte Burch
- Animal to Edible by Noilie Vialles
- Butchering Livestock at Home by Phyllis Hobson
- Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering by Adam Danforth
- Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World by Paul Shapiro
- Microbiology handbook. Dairy products by Rhea Fernandes
- The Ethical Butcher: How Thoughtful Eating Can Change Your World by Berlin Reed
- Meat, Modernity, and the Rise of the Slaughterhouse (Becoming Modern: New Nineteenth-Century Studies) by Paula Young Lee
- Handbook of Fermented Meat and Poultry by Fidel ToldrÃ¡
- The Gourmet Butcher's Guide to Meat: How to Source it Ethically, Cut it Professionally, and Prepare it Properly (with CD) by Cole Ward
- Processed meats by A. M. Pearson
- Meat Science: An Introductory Text by P. D. Warriss
- Tied to the Great Packing Machine: The Midwest and Meatpacking by Wilson J. Warren
- The Future of Meat Without Animals (Future Perfect: Images of the Time to Come in Philosophy, Politics and Cultural Studies) by Brianne Donaldson
- The Mobile Poultry Slaughterhouse: Building a Humane Chicken-Processing Unit to Strengthen Your Local Food System by Ali Berlow
- Meat Refrigeration by S.J. James
- Ingredients in Meat Products: Properties, Functionality and Applications by Rodrigo Tarté
- Meat Handbook by Albert Levie
- Mystery Meat: Hot Dogs, Sausages, and Lunch Meats: The Incredibly Disgusting Story by Stephanie Watson
- Poultry Meat Processing and Quality by G. C. Mead
- Disability Rights in Europe: From Theory to Practice (Essays in European Law) by Anna Lawson
- Dry-Cured Meat Products (Publications in Food Science and Nutrition) by Fidel ToldrÃ¡
- Meat Processing: Improving Quality by Joseph Kerry
- Advanced technologies for meat processing by Leo M.L. Nollet
- How to Be Your Own Butcher by Stan Lobel
- The Complete Book of Jerky: How to Process, Prepare, and Dry Beef, Venison, Turkey, Fish, and More (Complete Meat) by Philip Hasheider
- Safety and Quality Issues in Fish Processing by H. Allan Bremner
- Improving the Safety of Fresh Meat by John N. Sofos
- Fish Processing by UNIFEM
- Meat Biotechnology by Fidel ToldrÃ¡
- Butchery and Sausage-Making For Dummies by Tia Harrison
- Practical Meat Cutting and Merchandising: Beef v. 1 by Thomas Fabbricante
- The Microbiology of poultry meat products by Frank E. Cunningham
- Warmed-over flavor of meat by Allen J. St. Angelo
- Sausage Manufacture: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition) by Effiong Essien
- Practical Meat Inspection by Andrew Wilson
- The meat we eat by John R. Romans
- How to Prepare Game by Jack L. Brimhall
- Analyses for Hormonal Substances in Food Producing Animals (RSC Food Analysis Monographs) by Jack F. Kay
- Handbook of Meat and Meat Processing, Second Edition by Y. H. Hui
- Seafoods: Chemistry, Processing Technology and Quality by Fereidoon Shahidi
- Surimi and Surimi Seafood, Second Edition (Food Science and Technology) by Jae Won Park
- Encyclopedia of meat sciences by Werner K. Jensen
- Packaging for food preservation by Matteo Alessandro Del Nobile
MDS classes with significant recommendations overlap, excluding ones under the same top-level class.
What is MDS?
Melvil stands for "Melvil Decimal System," named after Melvil Dewey, the famous librarian. Melvil Dewey invented his Dewey Decimal System in 1876, and early versions of his system are in the public domain.
More recent editions of his system are in copyright, and the name "Dewey," "Dewey Decimal," "Dewey Decimal Classification" and "DDC" are registered trademarked by OCLC, who publish periodic revisions.
LibraryThing's MDS system is based on the classification work of libraries around the world, whose assignments are not copyrightable. MDS "scheduldes" (the words that describe the numbers) are user-added, and based on public domain editions of the system.
The Melvil Decimal System is NOT the Dewey Decimal System of today. Wordings, which are entered by members, can only come from public domain sources. The base system is the Free Decimal System, a public domain classification created by John Mark Ockerbloom. Where useful or necessary, wording comes from the 1922 edition of the Dewey Decimal System. Language and concepts may be changed to fit modern tastes, or to better describe books cataloged. Wordings may not come from in-copyright sources.