Killing and Curing Pork.
| dc.coverage.spatial | Texas | en |
| dc.creator | Snyder, Roy W. | |
| dc.creator | Regenbrecht, E. M. | |
| dc.date.accessioned | 2016-06-02T19:58:22Z | |
| dc.date.available | 2016-06-02T19:58:22Z | |
| dc.date.issued | 1940 | |
| dc.identifier.uri | https://hdl.handle.net/1969.1/156621 | |
| dc.description | 16 pg | |
| dc.language | en_us | |
| dc.publisher | Texas Agricultural Extension Service | |
| dc.relation.ispartof | Bulletin / Texas Agricultural Extension Service ; no. 94. | en |
| dc.subject | sticking | |
| dc.title | Killing and Curing Pork. | |
| dc.type | Article | en |
| dc.subject.nalt | pork | |
| dc.subject.nalt | curing (food products) | |
| dc.subject.nalt | swine | |
| dc.subject.nalt | meat cuts | |
| dc.subject.nalt | ham | |
| dc.subject.nalt | cutting | |
| dc.subject.nalt | butchering |
