Encyclopedia of meat sciences 
editors, Werner K. Jensen, Carrick Devine, Michael Dikeman. 
 - Amsterdam  Elsevier  2004 
 - 3v..: ill.; 27 cm. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food of animal origin Cookery (Meat)  Meat - Preservation  Meat hygiene. 
<br/><br/><label>Dewey Class. No.: </label>664.9003  / E74E