National Live Stock and Meat Board
United States National Live Stock and Meat Board
USA National Live Stock and Meat Board
National Live Stock and Meat Board (U.S.)
VIAF ID: 151287634 ( Corporate )
Permalink: http://viaf.org/viaf/151287634
Preferred Forms
4xx's: Alternate Name Forms (9)
5xx's: Related Names (1)
- 551 _ _ ‡a USA
Works
Title | Sources |
---|---|
Annual report | |
The Art of selecting cuts of pork | |
Baking manual for the army cook : including instructions on using lard as a shortening in baking and for deep-fat frying and panfrying. | |
Beef buying basics | |
Beef, your stake in basic nutrition : illustrating meat's role in a balanced diet. | |
Campaigning for nutrient density | |
Cashing in on beef : a manual of omdern cutting methods. | |
Cashing in on lamb : new, rapid and practical cutting methods for making mock duck, Saratoga chops, rolled breast, rolled shoulder, crown roast, American leg, Frenched leg, English lamb chop ... | |
Cashing in on pork; suggestions for merchandising fresh and cured pork cuts. | |
[Collection of ephemera on food and cookery, mainly recipes and promotional literature from producers of brand name products]. | |
A Feast of facts on pork cookery | |
Food and nutrition news. | |
Handbook on cutting lamb | |
History matters a story of change | |
Homemakers' opinions about selected meats: a nationwide survey | |
Meat and how I cook it ... c1924. | |
The Meat Board's lessons on meat | |
Meat charts showing wholesale and retail cuts : a guide to a better knowledge of meat. | |
Meat in nutrition and health : proceedings of the international symposium, Colorado Springs, Colorado September 2, 1980 : in conjunction with the 26th European Meeting of Meat Research Workers | |
Pork : food value, cookery methods, recipes. | |
Proceedings, International Symposium--Meat Science and Technology : November 1-4, 1982, Lincoln, Nebraska | |
Proceedings of the annual Reciprocal Meat Conference of the American Meat Science Association in cooperation with the National Live Stock and Meat Board. | |
Questions and answers about meat | |
Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of fresh meat. | |
Research report (National Live Stock and Meat Board. Research Department) | |
Stars in their eyes. | |
Variety meats from the U.S.A. : a purchasing guide | |
Victory meat extenders. |