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| slaughtering_cutting_and_processing_pork_on_the_..> | 29.1 MiB | 2025-Nov-29 08:58 |
| slaughtering_cutting_and_processing_beef_on_the_..> | 22.1 MiB | 2025-Nov-29 08:37 |
| butchering_processing_and_preservation_of_meat_1..> | 64.6 MiB | 2025-Nov-29 08:26 |
| the_hotel_butcher_garde_manger_and_carver_1916.pdf | 18.9 MiB | 2025-Nov-29 07:59 |
| the_modern_packing_house_1905.pdf | 36.0 MiB | 2025-Nov-29 07:59 |
| beef_slaughtering_cutting_preserving_and_cooking..> | 61.2 MiB | 2025-Nov-29 07:57 |
| beef_on_the_farm-slaughtering_cutting_curing_192..> | 1.5 MiB | 2025-Nov-29 07:57 |
| the_packers_encyclopedia-blue_book_of_american_m..> | 18.3 MiB | 2025-Nov-29 07:50 |
| secrets_of_meat_curing_and_sausage_making_1922.pdf | 39.5 MiB | 2025-Nov-29 07:41 |
| meatcutting_workbook_part_1_1981.pdf | 1.6 MiB | 2025-Nov-29 07:36 |
| meatcutting_workbook_part_2_1982.pdf | 2.8 MiB | 2025-Nov-29 07:36 |
| lamb_slaughtering_cutting_preserving_and_cooking..> | 34.5 MiB | 2025-Nov-29 07:36 |
| processing_factors_affecting_the_quality_of_phea..> | 2.1 MiB | 2025-Nov-29 07:36 |
| receiving_blocking_and_cutting_meats_in_retail_f..> | 3.4 MiB | 2025-Nov-29 07:36 |
| butchers_packers_and_sausage_makers_red_book_191..> | 6.6 MiB | 2025-Nov-29 07:32 |
| handbook_on_cutting_lamb_1940.pdf | 6.3 MiB | 2025-Nov-29 07:32 |
| the_retail_butcher_1911.pdf | 5.6 MiB | 2025-Nov-29 06:58 |