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The complete book of pork butchering, smoking curing, sausage making, and cooking / Philip Hasheider.
Material type:
TextPublication details: USA: Voyageur Press., 2016.Description: col. ill.; 24 cm. 208 pISBN: - 9780760349960
- Res 664.90222 H348 2016
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Reserved and General Collection Section | Olivarez College Learning Resource Center | RES 664.90222 H348 2016 (Browse shelf(Opens below)) | Available | RES 001637 |
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| Res 664.0687 F739 2001 Food supply chain management : issues for the hospitality and retail sectors / | RES 664.07 T341 2016 The science of cooking : understanding the biology and chemistry behind food and cooking / | RES 664.21 P2381 2017 Introduction to food science & food systems / | RES 664.90222 H348 2016 The complete book of pork butchering, smoking curing, sausage making, and cooking / | Res 677 Se15 1998 Textiles and wearing apparel : documentation and procedures / | RES 678.93 C661 2002 Planning for integrated systems and technologies Planning for integrated systems and technologies | RES 681.761 B667 2013 Assistive technology and science : disability key and future directions / |
Includes bibliographical references and index.
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