Add to ORKGMaurice Alexander and W. C. Stringer (Department of Animal Husbandry and Department of Food Science and Nutrition, College of Agriculture)New 7/79/10
"Choice ham and breakfast bacon can be produced by the farmer for much less than the cost of purchas...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
There is nothing mysterious about curing pork on the farm and anyone who can follow the most simple ...
Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is us...
Until speedier transportation and the extension of refrigeration to country areas made it possible t...
What is bacon? It is memories of a pungent aroma awaking you on a winter morning. It is the essentia...
8 pages; includes photographs and recipes. This archival publication may not reflect current scienti...
M.A. Alexanderm (Department of Animal Husbandry), William C. Stringer (Department of Food Science an...
Much of the meat butchered on farms for home use spoils before it can be eaten. Furthermore, much of...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserTwo studies were conducted to...
Many people like the flavor of hams that have been cured country style. Their characteristic flavor ...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
4 pp., 2 tablesCured and smoked poultry is a taste-tempting treat. Easy directions lead the reader s...
90 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The objective of this research...
Most of the pork products in your supermarket come from factory-farmed pigs like Babe’s mom. Try one...
"Choice ham and breakfast bacon can be produced by the farmer for much less than the cost of purchas...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
There is nothing mysterious about curing pork on the farm and anyone who can follow the most simple ...
Most people eat bacon because they like it, not for its nutritional value. Country-cured bacon is us...
Until speedier transportation and the extension of refrigeration to country areas made it possible t...
What is bacon? It is memories of a pungent aroma awaking you on a winter morning. It is the essentia...
8 pages; includes photographs and recipes. This archival publication may not reflect current scienti...
M.A. Alexanderm (Department of Animal Husbandry), William C. Stringer (Department of Food Science an...
Much of the meat butchered on farms for home use spoils before it can be eaten. Furthermore, much of...
Master of ScienceDepartment of Animal Sciences and IndustryTerry HouserTwo studies were conducted to...
Many people like the flavor of hams that have been cured country style. Their characteristic flavor ...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
4 pp., 2 tablesCured and smoked poultry is a taste-tempting treat. Easy directions lead the reader s...
90 p.Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 2009.The objective of this research...
Most of the pork products in your supermarket come from factory-farmed pigs like Babe’s mom. Try one...
"Choice ham and breakfast bacon can be produced by the farmer for much less than the cost of purchas...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
There is nothing mysterious about curing pork on the farm and anyone who can follow the most simple ...