Add to ORKGThis article discusses Maine meat and poultry processing and the need for increased safety inspection capacity to allow this important food sector to continue to grow
This short article looks at Maine’s dairy-relief program, which is viewed as national model of good ...
In 1953, the subcommittee of the Northeast Regional Poultry Marketing Committee, considering the pro...
This report discusses the responsibility of the U.S. Department of Agriculture’s (USDA’s) Food Safet...
Maine launched a meat-inspection program in 2003 to create more slaughterhouses and greater convenie...
No episode in the history of Maine\u27s agriculture was as spectacular as the rapid growth of the po...
This article describes the Beginner\u27s Guide to Local Meat Processing—a tool created by the nation...
The Maine broiler industry had its beginning in the late 1920s and early 1930s with the greatest dev...
Letter on the debate to regulate meat production under current state or federal inspection regulatio...
Shoppers\u27 purchases of poultry meat were observed and recorded daily in four supermarkets located...
Written for small-scale poultry producers. University specialists, Extension educators, and agricult...
Maine had a meat inspection program from 1967-81, when it was abolished by the Maine Legislature. M...
Pastured poultry is poultry rotationally raised on pasture, as opposed to large-scale confinement op...
From an agrarian and seafaring past, Maine’s food system has seen profound changes over the past two...
Are you a beef producer interested in learning more about the different markets available to you to ...
This article examines the impact of regulation and market-driven private actions on food safety perf...
This short article looks at Maine’s dairy-relief program, which is viewed as national model of good ...
In 1953, the subcommittee of the Northeast Regional Poultry Marketing Committee, considering the pro...
This report discusses the responsibility of the U.S. Department of Agriculture’s (USDA’s) Food Safet...
Maine launched a meat-inspection program in 2003 to create more slaughterhouses and greater convenie...
No episode in the history of Maine\u27s agriculture was as spectacular as the rapid growth of the po...
This article describes the Beginner\u27s Guide to Local Meat Processing—a tool created by the nation...
The Maine broiler industry had its beginning in the late 1920s and early 1930s with the greatest dev...
Letter on the debate to regulate meat production under current state or federal inspection regulatio...
Shoppers\u27 purchases of poultry meat were observed and recorded daily in four supermarkets located...
Written for small-scale poultry producers. University specialists, Extension educators, and agricult...
Maine had a meat inspection program from 1967-81, when it was abolished by the Maine Legislature. M...
Pastured poultry is poultry rotationally raised on pasture, as opposed to large-scale confinement op...
From an agrarian and seafaring past, Maine’s food system has seen profound changes over the past two...
Are you a beef producer interested in learning more about the different markets available to you to ...
This article examines the impact of regulation and market-driven private actions on food safety perf...
This short article looks at Maine’s dairy-relief program, which is viewed as national model of good ...
In 1953, the subcommittee of the Northeast Regional Poultry Marketing Committee, considering the pro...
This report discusses the responsibility of the U.S. Department of Agriculture’s (USDA’s) Food Safet...