By Harold McGee
Published 2004
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Kinsella, J., and D.T. Harvey. Professional Char-cuterie. New York: Wiley, 1996.
Paillat, M., ed. Le Mangeur et l’animal. Paris: Autrement, 1997.
Rhodes, V.J. How the marking of beef grades was obtained. J Farm Economics 42 (1960): 133–49.
Serventi, S. La grande histoire du foie gras. Paris: Flammarion, 1993.
Woodard, A. et al. Commercial and Ornamental Game Bird Breeders Handbook. Surrey, BC: Hancock House, 1993.
Abs, M., ed. Physiology and Behavior of the Pigeon. London: Academic, 1983.
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