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  Search result  Your search for [subject]Cookery (Pork) returned 13 records.  
 
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  Thesis The influences of different amount of pork on the quality of sausage.

by Yanuria, Lourdes C.; 1980.

Subject: Pork -- Preservation; Cookery (Pork); Cookery(Sausages).

  
     
Relevance: 17.43%
 
     
  Thesis 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).

  
     
Relevance: 17.08%
 
     
  Book Professional charcuterie : sausage making, curing, terrines, and pates.

by Kinsella, John.; New York: John Wiley & Sons, 1996.

Subject: Cookery (Pork); Cookery (Fish); Cookery (Meat).

  
     
Relevance: 15.94%
 
     
  Book 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).

  
     
Relevance: 15.94%
 
     
  Visual Material 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).

  
     
Relevance: 15.92%
 
     
  Book Papain tenderization of porcine muscles.

by Mercado, Lydia (Nayga), 1937-;

Subject: Papain; Cookery (Pork); Pork.

  
     
Relevance: 15.92%
 
     
  Thesis A survey of the sanitary quality of the La Loma Lechon.

by Victoria, Yvonne R.;

Subject: Roasting (Cookery); Cookery (Pork); Food handling.

  
     
Relevance: 15.58%
 
     
  Book 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.

  
     
Relevance: 14.73%
 
     
  Book 99 ways to cook pork.

Quezon City: PSICOM Pub., 2007.

Subject: Cookery (Pork); Pork.

  
     
Relevance: 14.72%
 
     
  Book Pork.

by by the editors of Time-Life Books; Amsterdam: Time Life Books, 1979.

Subject: Cookery (Pork).

  
     
Relevance: 14.17%
 
     
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