1. The complete book of butchering, smoking, curing, and sausage making :
Author: Philip Hasheider
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: Cooking (Meat),Meat-- Preservation,Slaughtering and slaughter-houses
Classification :
TS1960
.
H37
2010
2. The complete book of jerky :
Author: Philip Hasheider.
Library: Center and Library of Islamic Studies in European Languages (Qom)
Subject: COOKING -- Methods -- Canning & Preserving.,COOKING -- Specific Ingredients -- Meat.,Dried meat.
Classification :
TX749
.
P455
2015
