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Precision Agriculture & Agribusiness Management Resources
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Forages Managment
Master Cattle Self-Study Materials and Exams
Crop Planning and Maintenance
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Soil Health and Plant Nutrition
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Pests and Plant Pathology
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Livestock Overview
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Beef Butchering and Grading
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Angus Beef Chart
Prime, Choice, and Select Cuts
Dairies and Milk Production
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Milk Letdown Reflex
Cheese Production
Poultry Butchering, Egg Production, and Grading
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Poultry Grading Chart
Egg Grading Chart
Pork Butchering and Grading
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Pork Cuts and Pork Grades
Aquaculture
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Aquaculture
Raising Rabbits
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Examples of Pet, Wool, and Meat Rabbit Breeds
Rabbit Feeding Chart
Bees and Beekeeping
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Life Cycle of the Honeybee
Remote Sensing and Data Collection
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Agriculture & Agribusiness E-Journals
APA Citation Examples
Open Educational Resources (OER)
COVID-19 and Agriculture
Books @ HCC Libraries
Butchering Poultry, Rabbit, Lamb, Goat, and Pork
by
Adam Danforth
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: 9780471122371
ISBN: 9780471122371
Publication Date: 1996-04-13
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Butchering Poultry, Rabbit, Lamb, Goat, and Pork by 
The Complete Book of Butchering, Smoking, Curing, and Sausage Making by 
In the Charcuterie by 
Professional Charcuterie by 