Taylor's Library catalog › Results of search for 'an:21449'

Your search returned 5 results.

Not what you expected? Check for suggestions

		No cover image available Dry-cured meat products [electronic resource] / by Fidel Toldrá. by Toldra, Fidel \| ebrary, Inc. Publisher: Trumbull, Conn. : Food & Nutrition Press, c2002Online access: An electronic book accessible through the World Wide Web; click to view Availability: Items available for loan: [Call number: 664/.9028] (1). Place hold
		A guide to canning, freezing, curing & smoking meat, fish, & game / Wilbur F. Eastman, Jr. by Eastman, Wilbur F \| Eastman, Wilbur F. Canning, freezing, curing & smoking of meat, fish & game. Publisher: North Adams, Mass. : Storey, c2002Other title: Canning, freezing, curing, & smoking meat, fish & game.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.49 EAS] (1). Place hold
		Charcuterie : sausages, pâtés and accompaniments / Fritz Sonnenschmidt. by Sonnenschmidt, Frederic H, 1935-. Publisher: Clifton Park, NY : Delmar/Cengage Learning, c2010Other title: Sausages, pates and accompaniments.Availability: Items available for loan: Taylor's Library-TU [Call number: 641.49 SON] (1). Place hold
		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). Place hold
		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). Place hold