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Meat We Eat, The (14th Edition) (Hardcover)

by John R. Romans (Author), William J. Costello (Author), Wendell C. Carlson (Author), Marion L. Greaser (Author), Kevin W. Jones (Author)

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Product Details

Hardcover: 1128 pages
Publisher: Prentice Hall; 14 edition (September 25, 2000)
Language: English
ISBN-10: 0813431751
ISBN-13: 978-0813431758
Product Dimensions: 10.1 x 6.9 x 2.6 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
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Amazon.com Sales Rank: #860,656 in Books (See Bestsellers in Books)

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14 books cite this book:

Animal By-Product Processing & Utilization by Herbert W. Ockerman on 5 pages
Phosphates in Food by Ricardo A. Molins on page 1, page 2, and page 165
Handbook of Animal Science by Paul A. Putnam on page 200, and page 318
Unmentionable Cuisine by Calvin W Schwabe on page 155, and Back Matter
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut by Aliza Green in Back Matter

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	91% buy the item featured on this page: Meat We Eat, The (14th Edition) $51.90
	9% buy Basic Butchering of Livestock & Game 4.4 out of 5 stars (21) $11.02

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