Taylor's Library

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Meat science [electronic resource].

by Lawrie, R. A. (Ralston Andrew).

Source: Academic Source CompletePublisher: Barking, Essex, Eng., Applied Science Publishers. Online access: Abstracts Available: Apr 2002- Available on EBSCOhost. Availability: No items available
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Journal of muscle foods [electronic resource].

Source: Academic Source CompletePublisher: Malden, MA : Blackwell Publishing Other title: JMF.Online access: Full text available: Oct 2004-. (Due to publisher restrictions, the most recent 12 months are not available.). Available on EBSCOhost. Availability: No items available
Asian retail cut guide.

Publisher: Sydney : Meat & Livestock Australia, 2006Availability: Items available for loan: Taylor's Library-TU [Call number: 641.36 ASI] (2).
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Analyses for hormonal substances in food-producing animals / edited by Jack F. Kay.

by Kay, Jack F.

Publisher: Cambridge : Royal Society of Chemistry, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.907 ANA 2010] (1).
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How to butcher livestock and game / by Paul Peacock.

by Peacock, Paul.

Publisher: Preston : The Good Life Press Ltd., 2007Availability: Items available for loan: Taylor's Library-TU [Call number: 641.36 PEA] (1).
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Thermal processing of ready-to-eat meat products / C. Lynn Knipe, Robert E. Rust [editors].

by Knipe, C. Lynn | Rust, Robert E.

Publisher: Ames, Iowa : Wiley-Blackwell, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 664.001579 THE 2010] (3).
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Handbook of meat, poultry and seafood quality / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]

by Nollet, Leo M. L, 1948- | Boylston, Terri.

Publisher: Ames, Iowa : Blackwell Pub., c2007Availability: Items available for loan: Taylor's Library-TU [Call number: 363.1929 HAN 2007] (1).
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Falling off the bone / Jean Anderson ; photography by Jason Wyche.

by Anderson, Jean, 1929- | Wyche, Jason.

Publisher: Hoboken, N.J. : John Wiley, c2010Availability: Items available for loan: Taylor's Library-TU [Call number: 641.66 AND 2010] (1).
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What should we eat? [videorecording] : the vegetarian debate / Learning Sed, written & produced by Jeff Schrank, Christine Schrank ; Stage Fright Productions.

by Schrank, Jeff | Schrank, Christine | Matuszak, Steve | Stage Fright Productions | Learning Seed Company.

Publisher: Chicago, IL : Learning Seed, c2003Other title: Vegetarian debate.Availability: Items available for loan: Taylor's Library-TU [Call number: 613.262 WHA 2003] (1).
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The art of charcuterie / John Kowalski and The Culinary Institute of America.

by Kowalski, John, 1954- | Culinary Institute of America.

Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 641.79 KOW 2011] (2).
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The art of beef cutting : a meat professional's guide to butchering and merchandising / Kari Underly.

by Underly, Kari.

Publisher: Hoboken, N.J. : John Wiley, c2011Availability: Items available for loan: Taylor's Library-TU [Call number: 664.902 UND 2011] (1).
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Culinary knives [electronic resource] / Food & Beverage Institute ; The Culinary Institute of America.

by Food and Beverage Institute (Culinary Institute of America).

Publisher: [S.l.] : Culinary Institute of America, [2004?]Other title: Culinary Institute of America's Food & Beverage Institute Lesson plan toolkits.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.5 CUL 2004] (1).
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Factory farmed poultry products [electronic resource] : an analytical study of chicken meat consumption by chefs of different races/religions in Kuala Lumpur, Malaysia / Mayukh Dewan.

by Dewan, Mayukh | Mura, Paolo, Dr | Université de Toulouse-Le Mirail.

Publisher: 2011Dissertation note: Thesis (Professional Master in International Tourism and Hospitality Management)--Taylor's Graduate School of Hospitality and Tourism, Taylor's University, 2011. Availability: Items available for reference: Taylor's Library-TU [Call number: 338.176 DEW 2011] (1).
Sensory analysis of foods of animal origin / edited by Leo M.L. Nollet, Fidel Toldrá.

by Nollet, Leo M. L, 1948- | Toldrá, Fidel.

Publisher: Boca Raton, FL : CRC Press, 2011Availability: Items available for loan: Taylor's Library-TU [Call number: 664.9072 SEN 2011] (1).
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Encyclopedia of non-veg and sea foods [electronic resource] / Solange Starr, Ninfa Willett.

by Starr, Solange | Willett, Ninfa [aut].

Edition: 1st ed.Publisher: Delhi : Library Press, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.6/6] (1).
Meat consumption & health [electronic resource] / edited by Maria Pilar Ortega, Rafael Soto.

by Ortega, Maria Pilar | Soto, Rafael.

Publisher: Hauppauge, N.Y. : Lancaster : Nova Science ; Gazelle [distributor], 2013Other title: Meat consumption and health.Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TC [Call number: 641.36] (1).
The art of carving : excerpted from a work entitled The honours of the table (1788) / by John Trusler.

by Trusler, John, 1735-1820.

Edition: First paperback edition.Publisher: Cambridge : Cambridge University Press, 2013Availability: Items available for loan: Taylor's Library-TU [Call number: 642.6 TRU 2013] (1).
Place hold
Pure Beef [electronic resource] : an Essential Guide to Artisan Meat with Recipes for Every Cut.

by Curry, Lynne.

Publisher: New York : Running Press, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 641.662] (1).
Handbook of meat, poultry and seafood quality [electronic resource] / [edited by] Leo M L Nollet.

by Nollet, Leo M. L, 1948-.

Edition: 2nd ed.Publisher: Chichester, West Sussex ; Hoboken, N.J. : Wiley, 2012Online access: Accessible through the World Wide Web; click to view Availability: Items available for reference: Taylor's Library-TU [Call number: 363.19/29] (1).