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  1. Bouillon cubes : their contents and food value compared with meat extracts and home-made preparations of meat /
    By: Cook, F. C. (Frank Cummings),
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1913.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Meat  Meat industry and trade  Quality  
    View Book
  2. The cheese skipper as a pest in cured meats /
    By: Simmons, Perez,
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1927.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Contamination  Insect pests  Meat  Meat industry and trade  
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  3. Consumer habits and preferences in the purchase and consumption of meat /
    By: Gardner, Kelsey B. (Kelsey Beeler), - Adams, Lawrence Alfred,
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1926.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Consumers' preferences  Meat industry and trade  
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  4. Live stock and animal products statistics
    By: Canada. Dominion Bureau of Statistics. - Canada. Dept. of Agriculture
    Publication info: Ottawa1921
    Holding Institution: University of Toronto - Gerstein Science Information Centre
    Subjects: Animal industry  Canada  Dairying  Meat industry and trade  
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  5. Margins, expenses, and profits in retailing meat /
    By: Gardner, Kelsey B. (Kelsey Beeler),
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1926.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Meat industry and trade  Retail trade  
    View Book
  6. Market classes and grades of livestock /
    By: Gibbons, C. E. (Clarence Edward),
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1926.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Livestock  Marketing  Meat industry and trade  
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  7. Market classes and grades of livestock.
    By: Burk, L. B. - Whalin, Charles Vivion.
    Publication info: Washington, D.C. :U.S. Dept of Agriculture,1942.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Meat industry and trade  
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  8. Methods and practices of retailing meat /
    By: Davis, William Clare,
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1926.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Meat industry and trade  Retail trade  
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  9. The Pickling and curing of meat in hot weather /
    By: Carver, George Washington,
    Publication info: Alabama :Tuskegee Normal and Industrial Institute,1912.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Meat  Meat industry and trade  Preservation  
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  10. Reports of storage holdings of certain food products during 1918 : frozen meats, cured meats and lard, frozen fish, cured herring and mild cured salmon /
    By: Bell, John O. (John Oscar),
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1919.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Farm produce  Meat industry and trade  Storage  
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  11. Retail marketing of meats : agencies of distribution, methods of merchandising, and operating expenses and profits /
    By: Marshall, Herbert Camp,
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1925.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Meat industry and trade  Retail trade  
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  12. Substitutes for sucrose in curing meats /
    By: Hoagland, Ralph,
    Publication info: Washington, D.C. :U.S. Dept. of Agriculture,1921.
    Holding Institution: U.S. Department of Agriculture, National Agricultural Library
    Subjects: Food substitutes  Meat industry and trade  Sucrose  
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  13. The world's meat future. An account of the live stock position and meat prospects of all leading stock countries of the world, with full lists of freezing works. By A. W. Pearse. With introduction by Sir Owen Cox.
    By: Pearse, Albert William,
    Publication info: Sydney,N. S. W. J. Andrew,1918.
    Holding Institution: NCSU Libraries (archive.org)
    Subjects: Cattle trade  Meat industry and trade  Sheep  
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  14. The world's meat future; an account of the live stock position and meat prospects of all leading stock countries of the world, with full lists of freezing works,
    By: Pearse, Albert William,
    Edition: 2d ed.
    Publication info: LondonConstable1920
    Holding Institution: University of Toronto - Gerstein Science Information Centre
    Subjects: Cattle trade  Meat industry and trade  Sheep  Stock and stock-breeding  
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