1. Pig/Pork : Archaeology, Zoology and Edibility /: Archaeology, Zoology and Edibility. (2017) Authors: Spry-Marqués, Pía Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Methods of analysis of fats and fatty oils. Other methods. Determination of Boemer value Part 2-2.23, (29th September 1989) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (6 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Pork : meat quality and processed meat products /: meat quality and processed meat products. (2021) Editors: Munekata, Paulo E. S; Paterio, Mirian; Franco, Daniel; Lorenzo, José M Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Operating procedures of pig slaughtering. (10th September 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS ISO 23781. Operating procedures of pig slaughtering. (24th November 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (11 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The complete book of pork butchering, smoking, curing, sausage making, and cooking. (2016) Authors: Hasheider, Philip, 1951- Record Type: Book Extent: 1 online resource, color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Pigs, pork, and Heartland hogs : from wild boar to baconfest /: from wild boar to baconfest. ([2018]) Authors: Clampitt, Cynthia Record Type: Book Extent: 1 online resource (xii, 250 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗