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Precision Agriculture & Agribusiness Management Resources
Pork Butchering and Grading
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Precision Agriculture & Agribusiness Management Resources
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Books @ HCC Libraries
Butchering Poultry, Rabbit, Lamb, Goat, and Pork
by
Adam Danforth; Joel Salatin (Foreword by)
Call Number: TS1960 .D25 2014
ISBN: 9781612121826
Publication Date: 2014-03-11
The Complete Book of Butchering, Smoking, Curing, and Sausage Making
by
Philip Hasheider
Call Number: TS1960 .H37 2010
ISBN: 9780760337820
Publication Date: 2010-09-10
In the Charcuterie
by
Taylor Boetticher; Toponia Miller
Call Number: TX612 .M4 B64 2013
ISBN: 9781607743439
Publication Date: 2013-09-17
Pig Tales
by
Barry Estabrook
Call Number: SF395 .E65 2015
ISBN: 9780393240245
Publication Date: 2015-05-04
Professional Charcuterie
by
John Kinsella; David T. Harvey
Call Number: TX749.5 .P67 K56 1996
ISBN: 9780471122371
Publication Date: 1996-04-13
Pork Cuts
European Homemade Sausage
Homemade Sausage
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