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  1. 1
    Home Pork Making

    Home Pork Making by Fulton, A. W. (Albert Watson), 1859-

    Subjects: “…Pork…”
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  2. 2
    Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

    Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm by Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-

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  3. 3
    Innovative Production Strategies for High-Quality, Traditional Pig Products

    Innovative Production Strategies for High-Quality, Traditional Pig Products

    Published 2021
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  4. 4
    Detection of Residual Pesticides in Foods

    Detection of Residual Pesticides in Foods

    Published 2022
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  5. 5
    Global Meat Social and Environmental Consequences of the Expanding Meat Industry

    Global Meat Social and Environmental Consequences of the Expanding Meat Industry

    Published 2019
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  6. 6
    Medicinal Plants and Foods

    Medicinal Plants and Foods

    Published 2020
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  7. 7
    Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources

    Progress on Nutrient Composition, Meat Standardization and Grading, Processing and Safety in Different Types of Meat Sources

    Published 2021
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  8. 8
    Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

    Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

    Published 2021
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  9. 9
    Public Choice

    Public Choice by Mixon, Franklin G.

    Published 2019
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  10. 10
    Consumer Preferences and Acceptance of Meat Products

    Consumer Preferences and Acceptance of Meat Products

    Published 2020
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  11. 11
    Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

    Advances of Spectrometric Techniques in Food Analysis and Food Authentication Implemented with Chemometrics

    Published 2020
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  12. 12
    Applications of Radio Frequency Heating in Food Processing

    Applications of Radio Frequency Heating in Food Processing

    Published 2023
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  13. 13
    Preparation of Novel Nanomaterial and Its Application in Food Industry

    Preparation of Novel Nanomaterial and Its Application in Food Industry

    Published 2022
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  14. 14
    Analysis of Chemical Contaminants in Food

    Analysis of Chemical Contaminants in Food

    Published 2020
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  15. 15
    Metabolomic Applications in Animal Science

    Metabolomic Applications in Animal Science

    Published 2020
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  16. 16
    Innovative Agrifood Supply Chain in the Post-COVID 19 Era

    Innovative Agrifood Supply Chain in the Post-COVID 19 Era

    Published 2022
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  17. 17
    New Insights into Food Fermentation

    New Insights into Food Fermentation

    Published 2022
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  18. 18
    Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

    Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods

    Published 2022
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  19. 19
    Applications of Instrumental Methods for Food and Food By-Products Analysis

    Applications of Instrumental Methods for Food and Food By-Products Analysis

    Published 2022
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  20. 20
    The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets

    The Close Linkage between Nutrition and Environment through Biodiversity and Sustainability: Local Foods, Traditional Recipes and Sustainable Diets by Durazzo, Alessandra

    Published 2019
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