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Rabbit meat

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• Meat

• Rabbit meat -- Inspection
• Cooking (Rabbit meat)

• Mandatory inspection of rabbit meat hearing before the Subcommittee on Livestock and Grains of the Committee on Agriculture, House of Representatives, Ninety-fifth Congress, first session, on H.R. 2521, February 22, 1977. (U.S. Govt. Print. Off., 1977), by United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock and Grains (page images at HathiTrust)
• Rabbit raising for meat (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1943., 1943), by R. E. Callender, United States Department of Agriculture, and Agricultural and Mechanical College of Texas. Extension Service (page images at HathiTrust; US access only)
• Rabbit raising (College Station, Texas : Agricultural Extension Service, Texas A. & M. College System, 1950., 1950), by R. E. Callender, Texas Agricultural and Mechanical College System. Agricultural Extension Service, and United States Department of Agriculture (page images at HathiTrust; US access only)
• Rabbit raising (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1948., 1948), by R. E. Callender, United States Department of Agriculture, and Agricultural and Mechanical College of Texas. Extension Service (page images at HathiTrust; US access only)
• Rabbit raising for meat (College Station, Texas : Extension Service, Agricultural and Mechanical College of Texas, 1946., 1946), by R. E. Callender, United States Department of Agriculture, and Agricultural and Mechanical College of Texas. Extension Service (page images at HathiTrust; US access only)
• Rabbit raising (College Station, Texas : Texas Agricultural Extension Service, [1958], 1958), by Edwin H. Cooper, Texas Agricultural Extension Service, and United States Department of Agriculture (page images at HathiTrust; US access only)

• Meat and poultry inspection regulations (The Service, in the 20th century), by United States. Food Safety and Inspection Service (page images at HathiTrust)

• Domestic rabbit production. (Interstate Printers and Publishers, 1959), by George S. Templeton (page images at HathiTrust)
• After the rabbit kill (University of Wisconsin--Extension, 1973), by Charlotte M. Dunn, Mary E. Mennes, and University of Wisconsin--Extension. Cooperative Extension Programs (page images at HathiTrust; US access only)
• A modern manual of rabbit and hare cookery (Reliable Fur Industries, 1944), by Marcellus W Meek (page images at HathiTrust)
• The first Belgian hare course of instruction : twenty lessons : complete directions for buying, sheltering, feeding, breeding, killing, skinning, dressing, caponizing, cooking, curing ailments, scoring, exhibiting, judging, shipping, developing a business, etc. : with a true history of the Belgian hare and actual experiences of breeders told by themselves (New England Belgian Hare Co., 1901), by P. E. Crabtree and New England Belgian Hare Company (page images at HathiTrust)
• Ways to cook rabbit (U.S. Dept. of Agriculture :, 1953), by Mary T. Swickard and Alice M. Harkin (page images at HathiTrust)

• Rabbit production for food, fur, and fun, January 1979 - December 1989 (National Agricultural Library, 1990), by Jerry Rafats (page images at HathiTrust)

Items below (if any) are from related and broader terms.

• Strong Medicine (Garden City, NY: Doubleday and Co., 1962), by Blake F. Donaldson, contrib. by Charles Gordon Heyd (page images at HathiTrust)
• The Influence of Flesh-Eating on Endurance (reprinted from Yale Medical Journal; Battle Creek, MI: Modern Medicine Pub. Co., 1908), by Irving Fisher (page images at HathiTrust)
• Recherches sur la consommation de la viande et du poisson à Rouen, depuis 1800 (A. Péron, 1852), by Alphonse Bergasse (page images at HathiTrust)
• Chemische untersuchung über das fleisch und seine zubereitung zum nahrungsmittel (C. F. Winter, 1847), by Justus Liebig (page images at HathiTrust)
• The science of meat and meat products (W.H. Freeman, 1960), by American Meat Institute Foundation (page images at HathiTrust)
• The vitamin content of meat (Burgess publishing co., 1941), by Harry Aaron Waisman and Conrad Arnold Elvehjem (page images at HathiTrust; US access only)
• The artificial method for determining the ease and the rapidity of the digestion of meats. (University press, 1903), by H. S. Grindley and Timothy Mojonnier (page images at HathiTrust)
• Meat handbook of the United States Navy, 1945. (Navy Dept., Bureau of Supplies and Accounts, 1946), by United States. Navy Department. Bureau of Supplies and Accounts (page images at HathiTrust; US access only)
• American meat, [its methods of production] and influence on public health (T.E. Schulte [etc., etc.], 1910), by Albert Leffingwell (page images at HathiTrust)
• The hotel butcher, garde manger and carver; suggestions for the buying, handling, sale and service of meats, poultry and fish for hotels, restaurants, clubs and institutions, an expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and storeroom work;also as steward and buyer. (Hotel Monthly Press, 1935), by Frank Rivers (page images at HathiTrust)
• The meat we eat. (The Interstate], 1948), by Percival Thomas Ziegler (page images at HathiTrust)
• Thierquälerei und Menschenvergiftung; Zusammenstellung der schädlichsten Misshandlungen der zur menschlichen Nahrung benützten Thiere. (G. Greiner, 1864) (page images at HathiTrust)
• Farm meats (The Macmillian company, 1923), by Maurice David Helser (page images at HathiTrust)
• Grundfragen unserer fleischversorgung ... (M. Gladbach, 1913), by Franz Weiss (page images at HathiTrust; US access only)
• Meats, poultry and game; how to buy, cook and carve, with a potpourri of recipes. (E.P. Dutton & company, 1920), by Edouard Panchard (page images at HathiTrust; US access only)
• Die animalischen Nahrungsmittel. Ein Handbuch zur Untersuchung und Beurtheilung derselben für Thierärzte, Ärzte, Sanitätsbeamte, Richter und Nahrungsmittel-Untersuchungsämter. (Urban & Schwarzenberg, 1900), by Georg Schneidemühl (page images at HathiTrust; US access only)
• Meats : composition and cooking (U.S. Dept. of Agriculture, 1896), by Charles Dayton Woods (page images at HathiTrust)
• Meats and meat products (J. B. Lippincott Co., 1925), by William Henry Tomhave (page images at HathiTrust; US access only)
• Douglas's encyclopaedia : a book of reference for bacon curers, bacon factory managers, bacon agents, meat purveyors, meat inspectors, meat salesmen, abattoir superintendents, city, county, or local authority officiers, cold store proprietors and managers, sausage and pork pie makers, and all other industries associated with the meat, pork, provision, and general food trades (W. Douglas, 1901), by England) William Douglas & Sons Limited (London (page images at HathiTrust; US access only)
• L'alimentation animale; ce qu'elle a été, ce qu'elle doit être, ce qu'elle devient, ce qu'elle produit, comment on la prépare. La viande; son histoire, ses caractères, son utilité, ses dangers, statistique, hygiène, police sanitaire. (Dunod, 1881), by C. Husson (page images at HathiTrust)
• Über den wert der biologischen reaktion als erkennungsmittel von fleischarten ... (Utrecht, 1904), by Johannes Hendrikus Picard (page images at HathiTrust; US access only)
• How do you find the best meat buys? (U.S. Dept. of Agriculture :, 1984), by United States. Dept. of Agriculture (page images at HathiTrust)
• Meat situation in the United States. (Govt. print. off, 1916), by Stephen Wirt Doty, Francis Marion Simpson, Louis Dixon Hall, Morton O. Cooper, John Storrs Cotton, Samuel H. Ray, William Francis Ward, James T. Jardine, William Croft Barnes, and George Kirby Holmes (page images at HathiTrust)
• American meat; its methods of production and influence on public health (T. E. Schulte; [etc., etc.], 1910), by Albert Leffingwell (page images at HathiTrust)
• Die Bedeutung von Fleischnahrung und Fleischconserven mit Bezug auf Preisverhältnisse. (F.C.W. Vogel, 1880), by Franz Hofmann (page images at HathiTrust)
• Das Fleischer- oder Metzger-Gewerbe mit allen seinen Nebenzweigen auf der Stufe jetziger Verollkommung. (B.F. Voigt, 1879), by Rudolph Hilgers and G. P. F. Thon (page images at HathiTrust)
• Ten lessons on meat for use in schools. (Published by the National Live Stock and Meat Board, Dept. of Home Economics., 1943), by National Live Stock and Meat Board. Department of Home Economics (page images at HathiTrust)
• Ten lessons on meat for use in schools. (National Live Stock and Meat Board, Dept. of Home Economics, 1940), by National Live Stock and Meat Board. Department of Home Economics (page images at HathiTrust)
• Meat products improved with nonfat dry milk solids. (Chicago, 1953), by American Dry Milk Institute (page images at HathiTrust)
• Die fleischversorgung der stadt Stuttgart. (Gebrüder Memminger G.m.b.H., 1919), by Hermann Pfizer (page images at HathiTrust; US access only)
• Index numbers of railroad freight rates on livestock and meats, 1940-1950. (Washington, D.C., 1951), by Ezekiel Limmer and United States. Bureau of Agricultural Economics (page images at HathiTrust)
• Die fleischversorgung des deutschen reiches; eine untersuchung der ursachen und wirkungen der fleischteuerung und der mittel zur abhilfe. (F. Enke, 1912), by Joseph Bergfried Esslen (page images at HathiTrust; US access only)
• The effect of nuclear explosions on meat and meat products; report to the test director (U. S. Atomic Energy Commission], 1956), by Robert H. Philbeck, Delbert M. Doty, Nevada test site Operation Teapot, Nevada test site U.S. Atomic Energy Commission. Operation Teapot, United States Food and Drug Administration, and United States Federal Civil Defense Administration (page images at HathiTrust)
• You must eat meat; fancies, foibles and facts about meat (G. P. Putnam's sons, 1936), by Max Ernest Jutte (page images at HathiTrust)
• What you don't know about meat eating. (Center publishing house, 1936), by Max Ernest Jutte (page images at HathiTrust)
• Meat diet in health and disease. (Chicago, 1927), by American Medical Association, William Alexander Thomas, Clarence William Lieb, and Vilhjalmur Stefansson (page images at HathiTrust)
• Butchering, processing, and preservation of meat. (Van Nostrand, 1955), by Frank G. Ashbrook (page images at HathiTrust)
• Meat buyer's guide to standardized meat cuts. (Chicago, 1961), by National Association of Hotel and Restaurant Meat Purveyors (page images at HathiTrust)
• Chain meat market management .... (H.H. Lestico publishing company, 1930), by Henry Harris Lestico, Chester Russel Rettberg, and Lester Layne (page images at HathiTrust)
• Chemical changes in the protein of sterilized meat. ([Washington, 1956), by United States Department of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Chemistry of color, flavor and odor changes in irradiating meat. ([Washington, 1956), by United States Department of Commerce. Office of Technical Services and Quartermaster Food and Container Institute for the Armed Forces (U.S.) (page images at HathiTrust)
• Economies in handling meat. (Govt. print. off., 1918), by United States Food Administration (page images at HathiTrust)
• Studies of the effect of different methods of cooking upon the thoroughness and ease of digestion of meat at the University of Illinois. (Govt. print. off., 1907), by Harry Sands Grindley, Horace C. Porter, Timothy Mojonnier, and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) (page images at HathiTrust)
• Meat reference book, facts and figures about one of America's essential food industries and its important products. (Chicago, 1960), by American Meat Institute (page images at HathiTrust; US access only)
• Meat and meat cookery (The National Live Stock and Meat Board, 1942), by National Cooperative Meat Investigations. Committee on Preparation Factors (page images at HathiTrust; US access only)
• Economical use of meat in the home (U.S. Dept. of Agriculture, 1910), by C. F. Langworthy and Caroline Louisa Hunt (page images at HathiTrust)
• Essentials in selection of meat (Iowa State College, 1927), by Viola Maria Bell and Maurice David Helser (page images at HathiTrust)
• Meat technology and marketing; seminar proceedings, January 29, 1968. (Ames, Iowa, 1968), by Iowa. Development Commission and Iowa State University. Cooperative Extension Service (page images at HathiTrust; US access only)
• Meat purchasing a science (Metropolitan Press, 1914), by Arthur John Cuff (page images at HathiTrust)
• Meat on the farm : butchering, curing, and keeping (U.S. Dept. of Agriculture, 1903), by Andrew Boss (page images at HathiTrust)
• Meat research : an ARS progress report (U.S. Dept. of Agriculture, 1974), by United States. Agricultural Research Service (page images at HathiTrust)
• How to buy meat for your freezer. (U.S. Dept. of Agriculture, Agricultural Marketing Service, 1972) (page images at HathiTrust)
• Meat & poulty : clean for you. (Consumer and Marketing Service, 1969), by United States. Consumer and Marketing Service (page images at HathiTrust)
• How to buy beef steaks. (U.S. Dept. of Agriculture, Agricultural Marketing Service, 1973) (page images at HathiTrust)
• Buying meat (University of Idaho, College of Agriculture, 1961), by Barbara Branthoover (page images at HathiTrust; US access only)
• Factors in flavor and tenderness of lamb, beef and pork and techniques of evaluation (College of Agricultural Research Center, Washington State University, 1962), by Marion Jacobson and Washington Agricultural Experiment Station (page images at HathiTrust; US access only)
• Desiccated pancreas as a meat tenderizer (University of Missouri, College of Agriculture, Agricultural Experiment Station, 1962), by Bernice Marie Schmitz Korschgen (page images at HathiTrust; US access only)
• Meet your meats (Montana Agricultural Experiment Station, Montana State College, 1958), by Bertha Clow (page images at HathiTrust; US access only)
• Praktische anleitung zur ausführung des biologischen eiweissdifferenzierungsverfahrens mit besonderer berücksichtigung der forenisischen blut- und fleischuntersuchung : sowie der gewinnung präzipitierender sera (G. Fischer, 1909), by Paul Uhlenhuth and Oskar Weidanz (page images at HathiTrust; US access only)
• Füttering und schlachtergebnis (P. Parey, 1893), by Max Maercker and A. Morgen (page images at HathiTrust)
• Horse flesh as human food. (Dep't. of Health, 1918), by Leo Price and New York (N.Y.). Department of Health (page images at HathiTrust)
• Die ländliche schlächterei. ([s.n.], 1893), by Hannely von Puttkamer (page images at HathiTrust)
• Handbok i köttbesigtning. ([s.n., 1896), by Gust Kjerrulf (page images at HathiTrust)
• The hotel butcher, garde manger and carver (Hotel monthly press, 1916), by Frank Rivers (page images at HathiTrust)
• Anleitung zur begutachtung der schlachtthiere und des fleisches. ([s.n.], 1899), by Schwarznecker (page images at HathiTrust; US access only)
• Meat cookery (Wilson & Co., 1921), by Eleanor Witte Wright and Ill.) Wilson & Co. (Chicago (page images at HathiTrust)
• Report on murrain in horned cattle, the public sale of diseased animals, and the effects of the consumption of their flesh on human health : addressed to the Right Honourable the President of the General Board of Health (Printed by George E. Eyre and William Spottiswoode, 1857), by Edward Headlam Greenhow and Great Britain. General Board of Health (page images at HathiTrust)
• A chemical study of meats, their digestibility, and the losses and changes involved in cooking (1900), by Horace C. Porter (page images at HathiTrust; US access only)
• Digestibility of meats (1901), by Timothy Mojonnier (page images at HathiTrust; US access only)
• Proteids of flesh (1906), by P. F. Trowbridge (page images at HathiTrust; US access only)
• A study of the influence of refrigeration upon the composition of flesh (1906), by Jesse Melangthon Barnhart (page images at HathiTrust; US access only)
• A study of the phosphorus content of flesh (1905), by Arthur Donaldson Emmett (page images at HathiTrust; US access only)
• Die wahren verhältnisse bezüglich lebensmittel-spez, fleischteuerung und landwirtschaft. (Linz, 1911), by Arthur M. Grimm (page images at HathiTrust; US access only)
• Nitrogenous constituents of flesh. (Urbana, 1904), by Grindley (page images at HathiTrust)
• Studies in nutrition. An investigation of the influence of salt-peter on the nutrition and health of man with reference to its occurrence in cured meats. (Donnelley., 1911), by H. S. Grindley (page images at HathiTrust; US access only)
• Handbook of meat inspection. (Jenkins, 1912), by Robert von Ostertag (page images at HathiTrust)
• A guide to meat inspection for regimental officers (H.M.S.O., 1891), by J. Stacpole and W. S. Melvill (page images at HathiTrust)
• The modern grocer and provision dealer. (Caxton Pub. Co., 1919), by C. L. T. Beeching (page images at HathiTrust; US access only)
• Flesh foods, with methods for their chemical, microscopical, and bacteriological examination. A practical handbook for medical men, analysts, inspectors, and others. (Griffin;, 1900), by C. Ainsworth Mitchell (page images at HathiTrust)
• Series of educational illustrations. (U.S. G.P.O., 1937), by United States. Office of Cooperative Extension Work, United States. Extension Service, United States. Bureau of Agricultural Economics, United States. Bureau of Animal Industry, and United States Department of Agriculture (page images at HathiTrust)
• The tenderization of meat. The scientific basis of the tenderay process. (Industrial fellowship on meat merchandising, Mellon institute, 1941), by Mellon Institute of Industrial Research (page images at HathiTrust; US access only)
• Meat on the farm : butchering, curing, and keeping (U.S. Dept. of Agriculture, 1906), by Andrew Boss (page images at HathiTrust)
• Guide to practical meat inspection : including examination for trichina (Alex. Eger, 1900), by F. Fischoeder and Albert Theodore Peters (page images at HathiTrust)
• Meat animals : farm production, disposition, and income, by states, 1954 and 1955. (U.S. Dept. of Agriculture, Agricultural Marketing Service, Crop Reporting Board, 1956) (page images at HathiTrust)
• Nutrition and the importance of meat. (National Live Stock and Meat Board, 1936), by National Live Stock and Meat Board (page images at HathiTrust; US access only)
• Meat production on the farm : many valuable recipes for curing and smoking ham, bacon, sausage, beef, mutton, game and fish. (E.H. Wright Co., 1933) (page images at HathiTrust; US access only)
• Cuts of meat and how to use them. (Stanford's Limited, 1925), by Qué.) Stanford's Ltd. (Montréal (page images at HathiTrust)
• The great value of meat in the diet (University of Missouri, Agricultural Experiment Station, 1927), by Bertha K. Whipple (page images at HathiTrust)
• Homemakers' opinions about selected meats: a nationwide survey (For sale by the Supt. of Docs., U.S. Govt. Print. Off., 1969), by Margaret Weidenhamer, Lorna R. Sherman, Edward M. Knott, National Live Stock and Meat Board, and United States. Department of Agriculture. Statistical Reporting Service (page images at HathiTrust; US access only)
• Factors influencing the palatability, vitamin content, and yield of cooked beef. (U.S. Agricultural Research Service; For sale by the Supt. of Docs., U.S. Govt. Print. Off., 1959), by Elsie H. Dawson (page images at HathiTrust)
• Meat quality : an explanation for educators, processors, retailers, producers (University of Illinois at Urbana-Champaign, College of Agriculture, Cooperative Extension Service, 1969), by Robert G. Kauffman (page images at HathiTrust; US access only)
• Chemistry of flesh : further studies on the application of Folin's creatin & creatinin method to meats & meat extracts. (New York, 1907), by Arthur Donaldson Emmett (page images at HathiTrust)
• The chemistry of flesh : methods for the determination of creatinin and creatin in meats and their products. ([S.l.], 1907), by Harry Sands Grindley (page images at HathiTrust; US access only)
• Ten lessons on meat : for use in schools (The Board, 1927), by Katherine Golden Bitting Collection on Gastronomy (Library of Congress) and National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust)
• Ten lessons on meat : for use in high schools (The Board, 1926), by Katherine Golden Bitting Collection on Gastronomy (Library of Congress) and National Live Stock and Meat Board. Dept. of Home Economics (page images at HathiTrust)
• System for calculating the cost of the different priced cuts in the food animals. (Waynesburg, Pa., 1922), by Levi Funk (page images at HathiTrust)
• Essentials in the selection of meat for students of home economics (J. Wiley, 1930), by Viola Maria Bell and Maurice David Helser (page images at HathiTrust; US access only)
• Handling frozen thawed meat and prey items fed to captive exotic animals (U.S. Dept. of Agriculture, Agricultural Research Service, National Agricultural Library ;, 2001), by Susan Diane Crissey, United States. Animal and Plant Health Inspection Service, and National Agricultural Library (U.S.) (page images at HathiTrust)
• The housewife's meat guide (L. Funk, 1928), by Levi Funk (page images at HathiTrust)
• Fresh meat study guide (Armour and Co., 1956), by Marie Gifford and Armour and Company (page images at HathiTrust; US access only)
• Meat manual ; identification, buying, cooking. ([Chicago], 1952), by National Live Stock and Meat Board (page images at HathiTrust; US access only)
• Large-scale meat buying made easy : an educational program (Livestock Division, Consumer and Marketing Service, U.S. Dept. of Agriculture, 1966), by Sandra Brookover (page images at HathiTrust)
• Let's buy meat : an educational program (Livestock Division, Consumer and Marketing Service, U.S. Dept. of Agriculture, 1966), by Sandra Brookover (page images at HathiTrust)
• The Consumer's choice, lean meat : meat education program. (Extension Service, U.S. Dept. of Agriculture, 1990), by Edna Smith, Stacey McDaniel, and United States. Extension Service (page images at HathiTrust)
• Health to date: the modern doctor (John Wright & Sons Ltd., 1911), by William Thomas Fernie (page images at HathiTrust; US access only)
• Chemistry of flesh (third paper) A study of the phosphorus content of flesh ([Easton, Pa., 1906), by Arthur Donaldson Emmett and Harry Sands Grindley (page images at HathiTrust)
• Improvements in grades of hogs marketed (U.S. Dept. of Agriculture, Economic Research Service, 1982), by Karen D. Parham, Donald B. Agnew, and United States. Department of Agriculture. Economic Research Service (page images at HathiTrust)
• Les produits alimentaires. (Paris : Librairie scientifique, industrielle et agricole Eugène Lacroix, imprimeur-éditeur, [1879], 1879), by France) Exposition universelle de 1878 (Paris, A. Robinson, Adolphe Bénion, and Alphonse Gobin (page images at HathiTrust)
• Bulletin - American Meat Institute. (Chicago., 1922), by American Meat Institute. Department of Nutrition and American Meat Institute. Bureau of Public Relations (page images at HathiTrust)
• More meat for defense methods of obtaining more efficient livestock production : Meat is a defense weapon, it is the main course food for fighters and workers, we must make every effort to produce enough meat for the battle front and the home front, Charles F. Brannan, Secretary. (United States Government Printing Office, 1951), by United States. Bureau of Animal Industry, Charles F. Brannan, and United States Department of Agriculture (page images at HathiTrust)
• The meat we eat. (Interstate Printers and Publishers, 1954), by Percival Thomas Ziegler (page images at HathiTrust; US access only)

More items available under broader and related terms at left.