118 results on '"hams"'
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2. Hepatitis E virus in England and Wales: indigenous infection is associated with the consumption of processed pork products
3. Consumer Preferences for Verified Pork-Rearing Practices in the Production of Ham Products
4. Island of Swine
5. MAKING PIGS LOCAL: Discerning the Sensory Character of Place
6. Italy: Legitimacy of the Indication "Omogeneizzato al prosciutto" (that is "Homogenized Ham")
7. The Transformation of Spain's Pork Sector: Can It Continue?
8. An Empirical Analysis of the Demand for Wholesale Pork Primals: Seasonality and Structural Change
9. Meat Traceability: Are U.S. Consumers Willing to Pay for It?
10. Marketing Opportunities for Natural Pork Products: Defining the Consumers Who Would Purchase Natural Pork
11. Microdata Expenditure Analysis of Disaggregate Meat Products
12. Tests of Weak Separability in Disaggregated Meat Products
13. Cross-Hedging Wholesale Pork Products Using Live Hog Futures
14. Utilizing Scanner Data to Estimate Retail Demand Functions for Meat Products
15. A Large Outbreak of Human Salmonellosis Traced to a Local Pig Farm
16. Meat Preservation on the Farm in Missouri's "Little Dixie"
17. The Growth of Salmonellas on Cooked Cured Pork
18. Consumer Acceptance of Lean Pork
19. Declining Demand for Pork: Reconsideration of Causes and Suggested Prescription for Remedy
20. Relation of the Wholesale Price of Pork to the Price of Hogs
21. The Determination of Hog Prices at Public Markets
22. Aspects of the Pig
23. Cawsons, Virginia, in 1795-1796
24. PRICES AND COST OF LIVING
25. PRICES AND COST OF LIVING
26. Internal Bacterial Taints ('Bone Taint' or 'Souring') of Cured Pork Legs
27. Salmonella Food Poisoning Associated with Imported Canned Meat
28. Staphylococci and Salmonellae in Commercial Wrapped Sandwiches
29. What Are "Commodities of like Grade and Quality"?
30. Scantlings and Orts
31. Epidemiology
32. Island of Swine
33. Menu Claims Found Erroneous
34. A Note on the Effects of Rigor and Phosphate on Compositional and Organoleptic Properties of Goat Ham
35. An Investigation of High ${\rm pH}_{{\rm u}}$ Pigmeat in Irish Bacon Factories
36. Pigmeat Quality and Yield in Relation to Pre-Slaughter Sugar-Feeding
37. Pork Quality in Irish Purebred Pigs
38. Further Studies of the Effects of Gamma Radiation on Pork Infected with Trichinella spiralis
39. The Food of the Frontier
40. Trichinous Pork And Tuberculous Beef
41. Trichinosed Pork
42. Pork-Infection And Medical Investigation
43. HOG KILLING AT THE CHICAGO STOCK YARDS
44. Antiseptic Soap
45. OLD AND NEW BUILDINGS OF NEW YORK
46. PORK PACKING IN NEW JERSEY
47. Separating Apparatus for Cesspools, etc.
48. The Diffusibility of Carbolic Acid
49. To Fix Pencil Marks
50. Detection of the Trichina
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