Search Results for Pork.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dPork.$0026ps$003d300?dt=list2026-01-16T12:35:27ZPork meat quality and processed meat productsent://SD_ILS/0/SD_ILS:5603262026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Munekata, Paulo E. S., editor. Paterio, Mirian, editor. Franco, Daniel, editor. Lorenzo, Jose M., editor.<br/>Preferred Shelf Number TS1974 .P67<br/>Electronic Access Taylor & Francis <a href="https://www.taylorfrancis.com/books/9780429324031">https://www.taylorfrancis.com/books/9780429324031</a>
OCLC metadata license agreement <a href="http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf">http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>How Ottawa spends, 2011-2012 : trimming fat or slicing pork?ent://SD_ILS/0/SD_ILS:3766402026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Bradford, Neil John, 1957- Doern, G. Bruce. Stoney, Christopher. Carleton University. School of Public Administration.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://www.jstor.org/stable/10.2307/j.ctt7zkqd">http://www.jstor.org/stable/10.2307/j.ctt7zkqd</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Presidential pork White House influence over the distribution of federal grantsent://SD_ILS/0/SD_ILS:3224612026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Hudak, John Joseph. Project Muse.<br/>Preferred Shelf Number ONLINE(322461.1)<br/>Electronic Access <a href="http://muse.jhu.edu/books/9780815725213/">Full text available: </a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Sustainable Use of Feed Additives in Livestock Novel Ways for Animal Productionent://SD_ILS/0/SD_ILS:5290342026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Arsenos, Georgios. editor. Giannenas, Ilias. editor. SpringerLink (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="https://doi.org/10.1007/978-3-031-42855-5">https://doi.org/10.1007/978-3-031-42855-5</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Chef's guide to charcuterieent://SD_ILS/0/SD_ILS:5457172026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Brevery, Jacques., author.<br/>Preferred Shelf Number TX749 .B7285 2013<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781466559851">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Industrialization of indigenous fermented foodsent://SD_ILS/0/SD_ILS:5423002026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Steinkraus, Keith H., 1918-<br/>Preferred Shelf Number TP371.44 .I56 2004<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781135538392">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>Swine nutritionent://SD_ILS/0/SD_ILS:5476282026-01-16T12:35:27Z2026-01-16T12:35:27ZAuthor Lewis, Austin J. Southern, Lincoln Lee, 1955-<br/>Preferred Shelf Number SF396.5 .S95 2001<br/>Electronic Access <a href="https://www.taylorfrancis.com/books/9781420041842">Click here to view.</a><br/>Format: Books<br/>Availability Online Library~1<br/>