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Your search for [subject]Cookery (Pork) returned 13 records. |
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The influences of different amount of pork on the quality of sausage.
by Yanuria, Lourdes C.; 1980.
Subject: Pork -- Preservation; Cookery (Pork); Cookery(Sausages).
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Proposed marketing plan for special home-made skinless chorizo in selected subdivisions in Cebu City.
by Culpa, Rolando T.; 1983.
Subject: Pork industry and trade -- Cebu City; Cookery (Pork).
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Professional charcuterie : sausage making, curing, terrines, and pates.
by Kinsella, John.; New York: John Wiley & Sons, 1996.
Subject: Cookery (Pork); Cookery (Fish); Cookery (Meat).
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Professional charcuterie : sausage making, curing, terrines, and pates / John Kinsella, David T. Harvey.
by Kinsella, John.; New York: John Wiley & Sons, 1996.
Subject: Cookery (Pork); Cookery (Fish); Cookery (Meat).
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Papain tenderization of porcine muscles [microform].
by Mercado, Lydia Nayga, 1937-; Quezon City: Photoduplication Service. University of the Philippines Library, 1977.
Subject: Papain; Pork; Cookery (Pork).
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Papain tenderization of porcine muscles.
by Mercado, Lydia (Nayga), 1937-;
Subject: Papain; Cookery (Pork); Pork.
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A survey of the sanitary quality of the La Loma Lechon.
by Victoria, Yvonne R.;
Subject: Roasting (Cookery); Cookery (Pork); Food handling.
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The professional chef's book of charcuterie : pates, terrines, timbales, galantines, sausages, and other culinary delights.
by Mueller, T.G.; New York: Van Nostrand Reinhold, 1987.
Subject: Cookery (Pork); Cookery, French.
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99 ways to cook pork.
Quezon City: PSICOM Pub., 2007.
Subject: Cookery (Pork); Pork.
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Pork.
by by the editors of Time-Life Books; Amsterdam: Time Life Books, 1979.
Subject: Cookery (Pork).
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