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American Meat Institute | lit.salon

American Meat Institute

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Books by American Meat Institute (50 max)

Studies in the packing industry

1929

E. L. Rhoades, Howard C. Greer, University of Chicago. Bureau of business and economic research, University of Chicago. Local Community Research Committee, Institute of American Meat Packers, Institute of Meat Packing, University of Chicago. Social Science Research Committee, American Meat Institute

Packing industry pamphlets

1874

Peter Franzen, Minna Gill, Lillian Crans, Arthur Fisher, Alessandro Molinari, John Roberts, Hermann Tiefenbach, Oscar G. Mayer, Roy F. Hendrickson, Swift & Company, Grand Rapids Association of Commerce, Armour and Company, Institute of American Meat Packers, United States. Bureau of Agricultural Economics. Division of Live Stock, Meats, and Wool, Livestock and Meat Council, American Meat Institute, United Packinghouse Workers of America. Research Department

Newspaper comment regarding proposed legislation to license and restrict business

1919

American Meat Institute

Statement in behalf of the Traffic Committee of the Institute of American Meat Packers, Chicago, Illinois

1920

American Meat Institute

Expenses, profits and losses in retail meat stores: how much and why

1924

Secrist, Horace, American Meat Institute

By-products from cattle, hogs, sheep: material furnished by the American Institute of Meat Packers to Ralph W. Redman

1924

Ralph W. Redman, American Institute of Meat Packers, American Meat Institute

Let's serve something new!: 53 selected recipes for the use of liver, heart, kidney, sweetbreads, tongue, and other meat specialties

1935

American Meat Institute

120 Wartime Meat Recipes

1942

American Meat Institute

The meat black market: its extent - and its cost to consumers

1946

American Meat Institute

Expanding livestock production makes controls unnecessary

1950

American Meat Institute

Ideas with meat

1950

Jean Wade Rindlaub, American Meat Institute

Statement to ESA officials and others

1951

American Meat Institute

Meat controls: an objective evaluation of the beef situation today

1951

American Meat Institute

Beef, Veal and Lamb Operations

1952

American Meat Institute

Basic pork cuts: and how to cook them

American Meat Institute

Basic beef cuts: and how to cook them

American Meat Institute