| Thumbnail | Title | Author(s) | Edit |
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Eat Not this Flesh | Frederick J. Simoons | |
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Charcuterie: The Craft of Salting, Smoking, and Curing | Michael Ruhlman, Brian Polcyn | |
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The Meat and Protein Group | Helen Frost | |
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Meat and Beans | Emily K. Green | |
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Why We Love Dogs, Eat Pigs, and Wear Cows | Melanie Joy | |
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The Connoisseur's Guide to Meat | Jennie Milsom | |
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Codex Alimentarius | Joint FAO/WHO Codex Alimentarius Commission | |
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Eat Not this Flesh | Frederick J. Simoons | |
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The Meat and Beans Group | Mari C. Schuh | |
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Poultry Meat Processing and Quality | G. C. Mead |