An edition of Butchering poultry, rabbit, lamb, goat, and pork
(2014)
Butchering poultry, rabbit, lamb, goat, and pork
the comprehensive photographic guide to humane slaughtering and butchering
by Adam Danforth
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Butchering poultry, rabbit, lamb, goat, and pork: the comprehensive photographic guide to humane slaughtering and butchering
2014, Storey Pub.
in English
1612121829 9781612121826
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Book Details
Table of Contents
From muscle to meat
Food safety
Freezing and packaging
Tools and equipment
Butchering methods
Pre-slaughter conditions and general slaughter techniques
Chickens and other poultry
Rabbits
Sheep and goats
Pigs.
Edition Notes
Includes bibliographical references and index.
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History
- Created May 23, 2019
- 8 revisions
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| December 20, 2023 | Edited by ImportBot | import existing book |
| November 1, 2022 | Edited by ImportBot | import existing book |
| December 26, 2021 | Edited by ImportBot | import existing book |
| November 14, 2020 | Edited by MARC Bot | import existing book |
| May 23, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record |